Chicken escalope in parmesan egg shell

Name: Chicken escalope in parmesan egg shell
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head mini roman salad (approx. 150 g); 1/2 bunch Thyme; 5 Shallots; 300 g frozen peas; 100 ml Vegetable broth; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 small chicken fillets (approx. 150 g each); 50 g Parmesan cheese; 3 Eggs (size M); 4 TABLESPOONS Milk; 3-4 Tbsp Flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head mini roman salad (approx. 150 g)
1/2 bunch Thyme
5 Shallots
300 g frozen peas
100 ml Vegetable broth
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 small chicken fillets (approx. 150 g each)
50 g Parmesan cheese
3 Eggs (size M)
4 TABLESPOONS Milk
3-4 Tbsp Flour

Directions

1
Clean, wash and drain the lettuce and cut into wide strips. Wash thyme, shake dry. Pluck the leaves from the stems and chop them, except for a little to garnish. Peel and chop the shallots. Steam peas in a pot in the broth, covered, for 2-3 minutes until defrosted. Add 1 tablespoon of oil, thyme and shallots, steam for 3-4 minutes while turning, remove from heat and fold in salad. Season to taste with salt, pepper and sugar
2
Wash the meat, dab dry, cut diagonally into thin slices. Grate parmesan, mix with eggs and milk, season with some pepper. Heat 2 tablespoons of oil in a frying pan. First lightly turn the slices of meat in flour, then pull them through the egg-parmesan mixture, drain a little and fry them in the pan for 2-3 minutes on each side until brown. Remove the finished cutlets and keep warm
3
Arrange cutlets and vegetables on plates, garnish with thyme. Bread tastes good with it