Chicken Escalope

Chicken Escalope is an incredibly popular dish particularly in Lebanon. The term “escalope” is actually French, it is used to refer to any thin piece of meat that has typically been pounded. The dish originated in France, and since Lebanon used to be part of the French colonial empire, so many French dishes are enjoyed in Lebanon still to this day.

Ingredients

• 60g/2¼oz Japanese panko breadcrumbs
• 25g/1oz parmesan cheese, freshly grated
• 1 lemon, zest only
• 4 chicken breasts, boneless and skinless
• 8 slices Parma ham
• 75g/2½oz plain flour
• salt and black pepper
• 2 free-range eggs, beaten
• 2 tbsp olive oil
• 50g/1¾oz butter

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.
3. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.
4. Season the flour with salt and black pepper then dust the chicken in the flour.
5. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly.
6. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain.
7. Serve with French fries or a salad and a wedge of lemon or any way you want..