Milanese Chicken Escalope

Serves : 4

Preparation time: 10 minutes

Cooking time : 10 minutes

Ingredients

• 8 Québec chicken breast cutlets
• 250 ml (1 cup) flour
• 3 eggs, beaten
• 30 ml (2 tbsp.) herbes de Provence blend
• 250 ml (1 cup) bread crumbs
• 250 ml (1 cup) Panko breadcrumbs
• Qs cooking oil (canola)
• 1 red onion, thinly sliced
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, chopped
• 24 cherry tomatoes, halved
• 60 ml (4 tbsp.) capers
• ½ chicken stock cube
• 90 ml (6 tbsp) white wine
• 90 ml (6 tbsp) water
• 4 portions cooked spaghetti
• 90 ml (6 tbsp) parsley leaves, chopped
• 60 ml (4 tbsp.) basil leaves, chopped
• 45 ml (3 tbsp.) butter
• 125 ml (½ cup) grated Parmesan cheese
• 2 lemons, cut into segments
• Salt and pepper to taste

Preparation

1. Season cutlets with salt and pepper.
2. Arrange 3 bowls, one for the flour, one for the beaten eggs and herbes de Provence, and one for the breadcrumbs and panko mixture.
3. Dip each cutlet in the flour, then in the eggs and finally in the breadcrumbs.
4. In a hot frying pan, in ½'' of hot oil, brown the cutlets for 2 minutes on each side. Set aside on paper towels.
5. In another hot pan, sauté the onion in olive oil for 2 minutes.
6. Add the garlic, cherry tomatoes, capers, stock cube and white wine and cook for 1 minute over high heat.
7. Add water, cooked pasta, parsley, basil, butter and cook for 1 to 2 minutes. Check seasoning.
8. Sprinkle the Parmesan over the top.
9. Serve the cutlets, garnished with lemon segments and the prepared pasta.