Chicken escalopes recipe

_ INGREDIENTS

5 chicken breasts

3 eggs

5 Tbsp

Salt and ground black pepper

600 g American Garden breadcrumbs

2 Tbsp. sunflower oil

3 Tbsp. chopped fresh parsley

65 g butter

Coleslaw

American Garden BBQ Sauce - Original

American Garden U.S Ketchup

_ PREPARATION

Put each chicken breast with cling film and, using a rolling pin beat

the chicken breasts out to an even thickness, until each one is about

twice the original size.

Put the flour on to a plate and add salt and pepper. Leave to one side.

Whisk the egg in a small bowl. On another plate, mix together the

breadcrumbs and parsley.

Dip chicken breast in the flour and tap off any excess, then dip it in the

egg to coat completely; finally, dip in breadcrumb mixture and set

aside. Repeat with the rest of the chicken.

Heat the butter and oil in a frying pan. Fry the breasts over a medium

heat for 3-4 mins on each side. Drain on kitchen paper before serving.

Serve with the coleslaw, and ketchup and BBQ sauce as a dip