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Breaded Chicken Escalopes with Lemon and Parsley Butter


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Rate this recipe 2.8/5 (6 Votes)


  • 4 chicken breasts
  • 2 tbs English mustard
  • 3 tbs thick
  • runny honey
  • grated zest and juice of 1 lemon
  • 150g breadcrumbs
  • 4 tbs olive oil
  • 55g butter
  • 2 tbs finely chopped parsley


servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Place each chicken breast between 2 sheets of clingfilm and, with a rolling pin, flatten into large escalopes 1cm thick.

Step 2

Mix together the mustard, honey and lemon zest then brush this mixture liberally on both sides of the escalopes. Put the breadcrumbs on a flat plate, then coat both sides of the chicken with them. Push the breadcrumbs firmly into the mixture, then pat them flat with a fish slice.

Step 3

Heat 2 tbs of olive oil in each of 2 large frying pans and cook the escalopes over a low heat until golden and cooked through.

Step 4

Remove and keep warm, discarding any remaining oil in the pans.

Step 5

Add half the butter to each pan and, when foaming, add the lemon juice and parsley then allow to sizzle.

Step 6

Spoon the parsley butter over the chicken and serve.


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Breaded Chicken Escalopes with Lemon and Parsley Butter Breaded chicken