Nick Nairn's Top 100 Chicken Recipes by Nick Nairn

Author:Nick Nairn
Language: eng
Format: epub
ISBN: 9781446415887
Publisher: Ebury Publishing

Quick and easy

Preparation time 15 minutes

Serves 4

2 large boneless, skinless chicken breasts (about 450 g/1 lb)

freshly ground sea salt and freshly ground black pepper

6 slices of prosciutto or Parma ham, halved

12 large fresh sage leaves

seasoned flour, for dusting

1 tablespoon olive oil

50 g (2 oz) butter

lemon wedges, to serve

1 Slice each chicken breast in half horizontally into two thinner escalopes. Cut each half in three equal pieces, diagonally across the grain, so you have 12 escalopes. Put each escalope between sheets of cling film and bat out thinly without tearing. Season each escalope with a little salt and pepper.

2 Lay half a slice of ham on each escalope, put a sage leaf on top and secure these to the chicken by taking a large stitch in the centre, with a cocktail stick. The escalopes are not rolled up.

3 Dust each escalope with flour on both sides. Heat the olive oil in a frying pan, add the butter and wait until foaming. Fry the escalopes four at a time over a high heat for 1½ minutes, sage-sides down, then flip them over and fry for another 30 seconds until golden brown and tender. Remove and keep warm while you cook the remainder. Garnish with the lemon wedges – the dish needs lots of juice – and serve piping hot.

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