Feed your appetite for cooking with Penguin’s expert authors
Mary Berry’s Chicken Escalope with Tzatziki
Introduction from Mary Berry
A quick supper dish, great for sharing. Tzatziki is a Greek and middle European dip – I love it and spread it on toast and top it with avocado! These escalopes would go well with the Quinoa and Soya Bean Salad with Preserved Lemon Dressing on page 177 of Mary Makes It Easy.
Ingredients
Method
Put the chicken breasts onto a board. Slice each breast in two horizontally through the middle. Lay a piece of baking paper over the chicken breasts and bash with a rolling pin until you have a thin escalope.
Remove the baking paper and sprinkle both sides of the breasts with the mustard powder, parsley and dill and season with salt and freshly ground black pepper. Drizzle the oil over the top.
Heat a frying pan until very hot. Add the chicken breasts and fry for 2 minutes on each side until golden brown and just cooked through. Set aside to rest for a few minutes.
Meanwhile, to make the tzatziki, mix the yoghurt, garlic, cucumber and mint together in a bowl. Season with salt and freshly ground black pepper.
Serve the golden chicken with the dip alongside.
Mary’s Tips: Tzatziki can be made up to 3 days ahead. Not suitable for freezing.
Reviews
5 out of 5 stars
2 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
2 Comments