This dish has always been a favourite of mine; it was traditionally made with veal, but that's another story. The crisp coating and the richness of the egg work perfectly with the saltiness of the anchovies and capers. It used to be popular, but it's not often seen these days.
The 2 skinless chicken breasts
1 large egg, beaten
30-40g fresh white breadcrumbs
Salt and freshly ground black pepper
Vegetable or corn oil for frying
A good knob of butter
2 medium free-range eggs
4 anchovies, halved lengthways
1/2tbsp chopped parsley
Put one breast on a sheet of clingfilm that is at least double its size. Carefully with a meat or cutlet bat (a rolling pin or side of a cleaver will do), bat each breast out into a neat cm- thick escalope. Season with salt and pepper then lightly coat with flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs.
Heat about 1cm of oil in a frying pan and cook the escalopes for 2-3 minutes on each side until golden then add a knob of butter at the end of cooking and turn them once more.
Meanwhile, lightly fry the eggs and place one on each escalope, then arrange the anchovies around the yolk and transfer to warmed plates. Melt the butter in a small frying pan until foaming, add the parsley and capers and spoon over the egg and escalopes. Serve immediately as they will go a bit cardboard-like if they hang around.Reuse content