Ingredients
4 chicken breasts, skinned and boned
plain flour to coat the meat
2 tbsp of olive oil
2 tbsp of butter
100ml/3½fl oz of lemon juice mixed with the water below
100ml/3½fl oz of water mixed with the lemon juice above
1-2 tbsp of parsley, chopped
salt and pepper
Method
1. You must cut the chicken across very thinly in order to have two escalopes out of each breast. Place your hand firmly onto the chicken breast. With a sharp knife cut it, sliding the knife through the meat. Holding the breast under your hand will give you control over the blade.
2. Once the meat is cut in two pieces, you can then pound it to flatten it.
3. In a large frying pan heat the oil and butter until very hot.
4. Coat each piece of meat in the flour and lay them in the pan. Brown the meat on each side on a high heat. Do not overcrowd the pan. If you cannot fit all the meat in the pan at once, brown the meat in batches.
5. Return all the meat to the pan. Add the lemon juice and water. Simmer on a very low heat until the juice thickens.
6. Sprinkle with the chopped parsley, season with salt and pepper and serve immediately.
NOTE:
The first stage of the cooking must be very hot in order to seal and colour the meat. When you add the lemon juice, turn the heat down and let it evaporate slowly. If your sauce is too liquid remove the chicken from the pan, thicken the sauce and then reheat the chicken.
