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Panko-Parmesan chicken escalopes

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ standing time

Cooking Time 10 minutes

Ingredients

400–500 g free-range skinless filleted chicken breast portions
Sea salt and freshly ground black pepper, to taste
90 g panko breadcrumbs
¾ cup Parmesan, grated
1 free-range egg, beaten
Olive oil, for drizzling
300 g whole organic spinach leaves, steamed, for serving
1 lemon

Method

1. Flatten the chicken between sheets of baking paper, but not too thinly. Season to taste. Mix the panko crumbs with the Parmesan.

2. Dip the chicken into the egg, then in the crumbs. Place in a single layer on a baking sheet lined with baking paper. Chill for at least 30 minutes. Preheat the oven to 220°C.

3. Drizzle a little olive oil over the chicken and bake for 10 minutes, or until crisp, pale golden and just cooked. Serve on steamed spinach leaves moistened with lemon juice and olive oil, lightly seasoned.

How to make your own panko crumbs.
Discover more chicken recipes here.