Chicken Escalopes With Parmesan Coating - cooking recipe

Ingredients

4 skinless chicken breasts
1 tablespoon all-purpose flour
2 eggs
2 tablespoons heavy cream
1 teaspoon fresh parsley, chopped
1 teaspoon grated parmesan cheese
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Preparation

Lay the chicken breasts between 2 sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess.
Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.
Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.
Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper and serve.