Escallops, Chicken or Pork (Serves 3)

Chicken Escallops

This is a Romanian recipe, made using English ingredients by my wife Cleopatra. Words cannot describe how delicious they are! Simon Hensby aka Grey Olltwit

400 g chicken breast/ pork steaks

1 egg

3 tablespoons milk

Herbs/ Ground pepper

1 tablespoon bread crumbs

4-5 tablespoons flour


Cooking oil

Slice the chicken breast/ pork steaks into medium sized steaks approximately 12 cm x 8 cm x 1 cm. Of course you can make bigger or smaller steaks, it's up to you. Wash and dry. Use a mallet to tenderize the meat, on both sides.

In a deep frying pan pour oil to a depth of 1 cm. Heat the oil at 4.5. Meantime in a wide and not very deep dish beat the egg with the milk, herbs, ground pepper, bread crumbs and salt (to taste). On a chopping board spread the flour. Deep each piece of steak into the egg mixture (be sure is covered all over), then coat on both sides with the flour. Put in the frying pan as many as you can but to have some space between the steaks. Let them fry for about 5 minutes on each side (the crust should be golden brown). When taken out put them on a paper tissue to drain the fat.

Serve with chips and peas, or jacket potatoes and peas.

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