Escalope of Chicken with Rocket, Sage and Lemon

Chicken breasts flattened into escalopes, breaded with sage, fried until golden, and served with a zesty lemon butter and salad.

Chicken Main Course Fried Lemon Sage

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

45.3g

per serving

181.2 g total

Fat

58.1g

per serving

232.4 g total

Protein

49.7g

per serving

198.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

splash

Balsamic Vinegar

to taste

Dairy

piece

Egg

free-range, beaten

150

Milk

180

Butter

unsalted

Parmesan

freshly grated

Fruits

0.5

lemon

Lemon

juice only

GrainsCereals

tbsp

Plain Flour

250

Breadcrumb

fresh

Meat

piece

Chicken Breast

boneless, skin removed

NutsSeeds

piece

Sage

fresh leaves, finely chopped

piece

Black Peppercorn

crushed

OilsFats

tbsp

Olive Oil

for drizzling

Vegetables

100

Wild Rocket

leaves

Method

Serve chicken topped with lemon butter alongside the salad and grated parmesan.

Dredge each escalope in flour, dip in the egg mixture, and coat with breadcrumbs.

Fry two escalopes in half the butter for 4-6 minutes per side until golden.

Flatten each chicken breast between cling film using a rolling pin to create escalopes.

Prepare three bowls with flour, the egg and milk mixture, and breadcrumbs.

Season the escalopes with chopped sage and pepper.

Repeat with the remaining chicken and butter, reserving a small amount of butter.

Brown the reserved butter in the pan, stir in lemon juice, and remove from heat.

Whisk olive oil and balsamic vinegar together and toss with the rocket leaves.