Menu Enter a recipe name, ingredient, keyword...

Breaded Chicken Escalopes with Lemon and Parsley Butter

By

Google Ads
Rate this recipe 2.8/5 (6 Votes)

Ingredients

  • 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

Details

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

Preparation

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.

​

Like these recipes? Then you'll love

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Leave a comment about this recipe

Breaded Chicken Escalopes with Lemon and Parsley Butter Breaded chicken