My Italian Style Chicken

Serves 4
4 chicken breasts cut and flattened in to 8 escalopes
2 tbsp pesto
4 slices parma ham
8 thin slices of tallegio cheese
Salt and pepper
3 eggs  beaten
75g plain flour seasoned with salt and pepper
100g breadcrumbs ( seasoned with a pinch of chilli optional)
3 tbsp olive oil
25g butter
Lay out your 8 chicken escalopes and season lightly on both sides with salt and pepper, spread all 8 pieces of chicken on 1 side with the pesto, then on 4 pieces of the chicken lay a slice of parma ham and 2 slices of cheese, leaving a little gap around the edge. Place the remaining 4 bits of chicken on top of each of the 4 others and press down at the edges to seal.
Now lay your egg, flour and breadcrumbs out in 3 separate dishes and one at a time coat the chicken first in flour, then egg and then the breadcrumbs and set aside.
In a pan heat the oil and butter in a frying pan and fry the chicken gently for about 3-4 minutes on either side until golden on the outside and cooked through. You may need to do this in batches of 2 or in 2 frying pans, keep them warm in the oven until the rest are ready.
Extra bit 1
Preparing the chicken for today’s recipe is pretty straightforward. Simply take 4 skinless, boneless chicken breasts and trim off any fat or sinew from them. Now with the chicken breast sitting on a chopping board and a shrap knife held parallel to the chicken breast cut each breast in 2 leaving 2 thinner breast fillets. Place a breast between 2 sheets of cling film and begin to gently beat it, starting at the middle and working your way out, until you have a large thin escalope, repeat with all 4 breasts. Be careful not to beat it so thin you burst a hole in it and try and get them as close in shape and thickness to each other as you can.
Extra bit 2
Making your own pesto is really simple, in fact the best way to do it is to gather the ingredients together and follow the method but change the amounts to suit your own personal tastes. Some people like it more garlicky whilst others prefer the parmesan to be more prominent, and some like it thicker whilst other prefer it looser. What you need to do is get some garlic, fresh basil, toasted pine nuts, parmesan cheese and blitz it together in a food processor or with a pestle and mortar then add olive oil until it reaches your desired consisitency then season with salt, pepper and a squeeze of lemon for sharpness.

Serves 44 chicken breasts cut and flattened in to 8 escalopes 2 tbsp pesto4 slices parma ham8 thin slices of tallegio cheeseSalt and pepper 3 eggs  beaten75g plain flour seasoned with salt and pepper100g breadcrumbs ( seasoned with a pinch of chilli optional)3 tbsp olive oil25g butter
Lay out your 8 chicken escalopes and season lightly on both sides with salt and pepper, spread all 8 pieces of chicken on 1 side with the pesto, then on 4 pieces of the chicken lay a slice of parma ham and 2 slices of cheese, leaving a little gap around the edge. Place the remaining 4 bits of chicken on top of each of the 4 others and press down at the edges to seal.Now lay your egg, flour and breadcrumbs out in 3 separate dishes and one at a time coat the chicken first in flour, then egg and then the breadcrumbs and set aside.In a pan heat the oil and butter in a frying pan and fry the chicken gently for about 3-4 minutes on either side until golden on the outside and cooked through. You may need to do this in batches of 2 or in 2 frying pans, keep them warm in the oven until the rest are ready.Extra bit 1Preparing the chicken for today’s recipe is pretty straightforward. Simply take 4 skinless, boneless chicken breasts and trim off any fat or sinew from them. Now with the chicken breast sitting on a chopping board and a shrap knife held parallel to the chicken breast cut each breast in 2 leaving 2 thinner breast fillets. Place a breast between 2 sheets of cling film and begin to gently beat it, starting at the middle and working your way out, until you have a large thin escalope, repeat with all 4 breasts. Be careful not to beat it so thin you burst a hole in it and try and get them as close in shape and thickness to each other as you can.
Extra bit 2Making your own pesto is really simple, in fact the best way to do it is to gather the ingredients together and follow the method but change the amounts to suit your own personal tastes. Some people like it more garlicky whilst others prefer the parmesan to be more prominent, and some like it thicker whilst other prefer it looser. What you need to do is get some garlic, fresh basil, toasted pine nuts, parmesan cheese and blitz it together in a food processor or with a pestle and mortar then add olive oil until it reaches your desired consisitency then season with salt, pepper and a squeeze of lemon for sharpness.

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