Chicken Escalopes With Lemon And Serrano Ham Recipes

Steps:

• Preheat oven to 350 degrees. Mix butter with plenty of pepper. Place chicken breasts in plastic wrap and beat with a rolling pin until 1/2 their original thickness.
• Place chicken in large, ovenproof dish with a slice of serrano ham crumpled on each one. Cut 8 thin slices from the lemon and place on edged of chicken/ham.
• Dot with pepper butter, salt if wanted, and bake for 30 minutes.

Steps:

• Combine salt, paprika and pepper, mix well and sprinkle lightly on mango wedges.
• Wrap a slice of the Serrano Ham (can use Prosciutto) around each wedge.
• Arrange wedges on a platter or on individual plates and garnish with shavings of Manchego cheese.
• Number of serving dependent on how large your mangoes are and how many wedges you choose to make.

Steps:

• Lay the chicken breasts between 2 sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess.
• Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.
• Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.
• Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper and serve.