Escalope of chicken, courgette fritters, aubergine puree and polenta

I picked up a chicken supreme from the butchers last Sunday.  I had a small courgette, half an aubergine and cherry tomatoes in the fridge.  Not enough of anything to make something substantial, but enough for a quick Sunday lunch. I made escalope of chicken, and served it with courgette fritters and aubergine puree. I also had a packet of polenta in the store cupboard, which bulked up the meal.

Escalope of chicken

  • 1 chicken supreme, sliced half widthways
  • 50g plain flour
  • 50g grated parmesan
  • 50g breadcrumbs
  • 1 egg, beaten
  • 1 tsp thyme
  • salt and pepper to taste
  • 2 tbsp vegetable oil
  1. Place a chicken slice on a chopping board, cover with clingfilm and flatten using a rolling pin. Start from one side and work your way through until the chicken is about 2 cm thick. Repeat with the second piece of chicken
  2. Mix breadcrumbs, herbs, salt, pepper and parmesan on a plate
  3. Dust chicken in flour, coat in egg, and cover generously with the breadcrumb mix
  4. Heat oil in a frying pan and fry the chicken pieces for 3 minutes on either side
  5. Place the chicken escalopes on a kitchen towel to drain excess oil before serving

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