Parmesan adds a tang to the breadcrumbs for a healthier, tastier alternative to shop-bought escalopes. Turkey breasts work just as well.
- 4 skinless chicken breasts
- 1 egg
- 100ml (4fl oz) semi-skimmed milk
- 200g (8oz) fresh breadcrumbs
- 1tbsp chopped thyme
- 1 pinch of black pepper
- 250g (10oz) spaghetti
- 75g (3oz) grated Parmesan cheese
Place the chicken breasts in a plastic bag and bash with a rolling pin until 1cm thick.
Mix the egg with the milk and season.
Mix the breadcrumbs with the Parmesan, thyme and black pepper. Dip the chicken in the egg mixture and then the breadcrumbs, and fry for 3-4 mins on each side. Cook spaghetti as directed on pack.
Serve the escalopes with spaghetti and top with Parmesan shavings.
Top tip for making Parmesan chicken escalopes
Top tip: Use a large pan and plenty of water for cooking spaghetti - it's important that the pasta can move around during cooking.