Mary Berry’s Chicken Escalope with Tzatziki
This super speedy midweek meal from Mary Berry will be on the table in no time at all. Don't skip the homemade tzatziki, it's much more delicious than the pre-made varieties and any leftovers are great on toast or in salads.
Introduction
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
| 2 | large skinless boneless chicken breasts |
| 2 tsp | dried mustard powder |
| 1 tbsp | freshly chopped parsley |
| 1 tbsp | freshly chopped dill |
| 1–2 tbsp | sunflower oil |
| For the Tzatziki: | |
|---|---|
| 200g (7oz) | Greek yoghurt |
| 1 | garlic clove, finely grated |
| ½ | cucumber, deseeded and coarsely grated |
| 3 tbsp | freshly chopped mint |
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.
