Chicken escalopes with grilled marrows and Parmesan
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- Phillippa Cheifitz
- 2 to 4
- Easy
- Carb Conscious
- 20 minutes
- 10 minutes
- Constantia Uitsig White 2009
Ingredients
- 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
Cooking Instructions
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.
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