Greg Malouf's Chicken Escalopes
Serves 4 - Recipe provided by Cuisine Issue 130 September 2008
100g butter, softened
1 tablespoon ground cumin
1/2 teaspoon freshly grated nutmeg
juice of 1 lemon
Place the butter in a small bowl and blend in the remaining ingredients. Set aside.
4 skinless chicken breasts
3-4 tablespoons flour
1 teaspoon sweet smoked paprika
small pinch of chilli powder
2 tablespoons olive oil
To prepare the escalopes, place each chicken breast between sheets of plastic wrap or waxed paper. With a heavy rolling pin, flatten out the flesh evenly to around 1cm thick. Set aside.
Sieve the flour, paprika and chilli powder together to make a pink dust. Set aside.
Place the olive oil in a heavy frying pan and add half the butter mixture. While it heats, dip 2 chicken breasts in the paprika flour, shake off any excess and immediately fry for 2 minutes in the foaming butter. Turn over and cook on the second side for 1 further minute. Remove to a warmed dish and cover while you fry the other 2 escalopes.
Place the chicken on a serving platter and melt the remaining butter, then pour it over the escalpes and serve with a spinach and flat-leafed parsley salad, dressed with lemon juice and a chilled glass of Pfeiffer Carlyle Chardonnay Marsanne.