Chicken escalopes with breadcrumb and parmesan coating

Serves: 4

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• 4  free-range chicken breasts
• 125g/4oz fine breadcrumbs, toasted
• 75g/3oz fresh parmesan, grated
• plate of plain flour
• 1  egg, lightly beaten
• 3-4tbsp olive oil
• juice of ½ lemon
• 1 bunch(es) fresh watercress
• 1 handful radish, sliced
• lemon wedges, to serve
• For dressing:
• 3 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) cider vinegar
• 1-2tsp grainy mustard
• juice of ½ lemon

Method

1. First, make dressing; mix all ingredients together and season. Bash each breast between clingfilm with a rolling pin till 5mm/1?4in thick. Mix breadcrumbs with parmesan and freshly ground black pepper. Coat chicken pieces with flour.
2. Pour egg onto a plate, Dip chicken in, then coat with breadcrumbs. Fry in a little oil for about 2-3 mins each side, till cooked. Add a squeeze of lemon.
3. Sit chicken on kitchen paper to drain. Serve with watercress, radishes, a drizzle of dressing and lemon wedges.

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