Chicken Escalopes With Zucchini Recipe
Ingredients
1/4 Cup (60 ml) butter
2 zucchinis, sliced in rounds
Salt and pepper
1/4 tsp (1 ml) thyme
4 chicken escalopes
1/4 lb (115 g) each
Seasoned flour
2 egg yolks, beaten
6 tbsp (90 ml) breadcrumbs
2 tsp (10 ml) lemon juice
4 tsp (20 ml) water
2 tbsp (30 ml) grated Parmesan cheese
Directions
– In a skillet, heat 2 tbsp (30 ml) butter, saute zucchini slices, season with salt and pepper, sprinkle with thyme and keep warm in oven.
– Dredge chicken escalopes with seasoned flour, dip into beaten egg yolks and coat with breadcrumbs.
– In a separate skillet, heat 2 tbsp (30 ml) butter and cook chicken escalopes over low heat. Remove from skillet, place in a serving dish in the oven to keep warm.
– Using the same skillet, pour in lemon juice and water, stir gently then pour liquid over escalopes.
– Place the chicken escalopes on a bed of zucchini, sprinkle with grated Parmesan and serve.
– Dredge chicken escalopes with seasoned flour, dip into beaten egg yolks and coat with breadcrumbs.
– In a separate skillet, heat 2 tbsp (30 ml) butter and cook chicken escalopes over low heat. Remove from skillet, place in a serving dish in the oven to keep warm.
– Using the same skillet, pour in lemon juice and water, stir gently then pour liquid over escalopes.
– Place the chicken escalopes on a bed of zucchini, sprinkle with grated Parmesan and serve.
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