Wednesday, January 26, 2011

Chicken Escalopes

This is a great recipe- easy and fast. I got it from one of my favorite sites in New Zealand, Cuisine.

For the spiced butter:
100g butter, softened (7 tablespoons)
1 T cumin
1/2 t nutmeg
peel of 1/4 preserved lemon, finely diced
juice of 1/2 lemon

For the chicken:
4 skinless chicken breasts
3-4 T flour
1 t sweet smoked paprika
small pinch of chili powder
2 T olive oil

Place the butter in a small bowl and blend in the remaining ingredients and set aside.

To prepare the escalopes, place each chicken breast between sheets of plastic wrap or waxed paper. With a heavy rolling pin, flatten out the flesh evenly to around 1 cm thick (little less than 1/2 inch). Set aside.

Sieve the flour, paprika and chili powder together to make a pink dust. Set aside.

Place the olive oil in a heavy frying pan and add half the butter mixture. While it heats, dip 2 chicken breasts in the paprika flour, shake off any excess and immediately fry for 2 minutes in the foaming butter. Turn over and cook on the second side for 1 further minute. Remove to a warmed dish and cover while you fry the other 2 escalopes.

Place the chicken on a serving platter and melt the remaining butter on it.
 ** This is a quick dish. Very tasty. Don't skimp on the salt. I didn't add more of the seasoned butter at the end.

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