Main Meals

Chicken escalopes with grilled marrows and Parmesan

2 to 4
20 minutes
10 minutes
Wine/Spirit Pairing
Constantia Uitsig White 2009

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  • 400-500 g skinned boneless chicken breast portions
  • 2 T lemon juice
  • 1 clove garlic, crushed
  • Sea salt and freshly ground black pepper, to taste
  • Flour, for coating
  • 1-2 free-range eggs, beaten
  • Sunflower oil, for frying
  • Wild rocket, to garnish
  • For the grilled marrows:
  • 400-500 g baby marrows
  • 2 T olive oil
  • 1 clove garlic, crushed
  • Sea salt and freshly ground black pepper, to taste
  • A few sprigs thyme
  • Parmesan, shaved, for serving

Place the chicken pieces between sheets of baking paper and bash using the flat side of a mallet until very thin. Marinate in the lemon juice, garlic and seasoning while preparing the marrows.
Dip the chicken first in flour then in beaten egg and fry in medium-hot oil for a few minutes a side until crisp and golden, just cooked but still moist. Garnish with wild rocket and serve with grilled marrows.

To prepare the grilled marrows: If large, halve the marrows, then slice lengthways. Toss with the olive oil, garlic and seasoning. Place on a baking tray, tuck in some thyme and slide under a hot grill for 8 to 10 minutes, turning once, until the marrow is just cooked and starting to catch. Top with shavings of Parmesan.

Cook’s notes: This recipe works equally well with veal escalopes or pork schnitzels instead of chicken.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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