Chicken Escalope

Method

• 1

  Step 1

  Fully defrost the cooked chicken breast then split in half by placing between two sheets of cling film and lightly battening it out until thin.
• 2

  Step 2

  Toss in flour and then into the beaten egg, coat in breadcrumbs both sides and leave to one side.
• 3

  Step 3

  Place splash of oil into a hot frying pan, place the coated chicken and seal until golden brown on both sides. When golden, place 25g of butter on top.
• 4

  Step 4

  Place into a hot oven (165°C) for 10 minutes to ensure the breadcrumb coating is cooked all the way through and is crispy and golden.
• 5

  Step 5

  To make the sauce add the white wine vinegar into a small pan and bring to the boil, reduce by half, add splash of cream and then whisk in the remaining butter on a gentle heat. Add the capers and warm, then add the mustard and season.
• 6

  Step 6

  Remove chicken from the oven drain onto Country Range blue roll. Place onto a plate and serve the sauce around, serve straight away.
• 7

  Step 7

  Tip: You can add a little pesto around the plate for extra flavour and colour if you wish to.