Recipe

Chicken Escalope Parmesan Recipe

Add Step-by-Step Photos	Frostyone0164 / All my dishes 2 months, 1 week ago A breadcrumbed chicken breast with a bechamel sauce and cheese topping this is a local dish invented in the mid 80's, and has not travelled far, towns only 20 miles away dont know this dish, it was originally made with pork fillets, ( pork escalope ... More Prep:20m Cook:30m Servings:1	Frostyone01
	localdish

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Ingredients

1 chicken breast sliced horizontally (butterfly) then tenderised

about 100g of butter

2-3 tablespoons of plain flour

milk

orange breadcrumbs

1 egg beaten

medium (orange coloured) grated cheese to cover over the top

Directions

Cut the chicken breast sideways (butterfly) then place in cling film and with a rolling pin hit the chicken till tenderised

then dip it into a plate of flour, then dip into a plate of the beaten egg, then dip into the breadcrumbs until completely covered, put to one side,

melt the butter in a pan, then add the flour stirring all the time, let the flour cook for a little while then gradually add the milk stirring or whisking all the time, as the sauce thickens keep adding the milk until you get a smooth thickish saucethat when cooled you can spread it with a knife, put to one side

now either deep fry the chicken until cooked, i prefer to shallow fry it then put it in the oven on a cooking tray to cook for about 20 mins

when cooked place on a cooking tray (if not already on one) with a spoon put the sauce onto the chicken spreading it all over, then put the grated cheese on top ensuring it is all covered,

then place the tray into the oven until cheese has melted

serve with chips and salad

if you would liked it more spiced up then add salami or pepperoni, garlic onions peppers on top of the cheese before putting in the oven

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