Panko-crumbed chicken escalopes with salsa verde
Serves 2-3 Preparation time: 20 minutes Cooking time: 12 minutes For the chicken:
2 skinless, boneless chicken breasts (about 450g)
cup plain flour
Salt and pepper
1 egg, lightly beaten
1 cup panko crumbs
2 teaspoons fresh thyme leaves
cup finely grated parmesan cheese
4 tablespoons extra virgin olive oil
1 tablespoon butter For the salsa verde:
1 cup fresh parsley leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped
Finely grated zest and juice of one lemon (about 3 tablespoons juice)
1 tablespoon capers 5 tablespoons extra virgin olive oil
1 teaspoon mustard
Make the salsa verde first by putting all the ingredients in a blender or food processor.
Pulse to a loose sauce – don’t chop too finely – and taste for seasoning. Add salt and pepper, or more lemon juice or oil, then scrape into a small bowl and set aside.
Put the chicken breasts between two sheets of plastic wrap (or inside a freezer bag or between two sheets of greaseproof or baking paper). Using a meat mallet, pestle, a rolling pin or even a wine bottle, gently pound the chicken until it is about 1cm thick. Be firm, but don’t pulverise it to mince. Cut each flattened breast into two or three pieces.
Season the flour with salt and pepper and put it in a shallow bowl. Put the beaten egg in another shallow bowl. Put the panko crumbs, thyme and parmesan into a third bowl and toss together to combine. Set a flat, empty platter at the end of this line-up to receive the chicken at the end of the process.
Dip each flattened piece of chicken into the seasoned flour, then the beaten egg, then the crumbs, making sure it is well coated on both sides.
Set a large, heavy frying pan over medium-high heat and add the oil and butter. When the butter is foaming, fry the chicken escalopes in two batches for 2-3 minutes each side. They should be golden brown and cooked through in the middle.
Remove cooked chicken to a warmed waiting plate lined with paper towels.
Serve with the salsa verde and a tomato salad.
Poached chicken with vermicelli noodle salad
For the chicken:
2 skinless, boneless chicken breasts (about 450g)
3cm piece fresh ginger, sliced into 1cm coins
2 cloves garlic, unpeeled and lightly crushed
3 spring onions
2 tablespoons soy sauce
cup white wine About 41⁄2 cups water, at room temperature For the noodle salad:
250g rice vermicelli noodles 1 teaspoon sesame oil 4 handfuls green beans, topped, tailed and cut in half lengthways
a telegraph cucumber, peeled and diced
3 spring onions, finely chopped 1 cup fresh coriander leaves
cup fresh mint, roughly chopped
cup roasted salted peanuts Make the dressing first by putting all the ingredients in a
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