Rosemary chicken escalopes with pear & pomegranate salad

Wow your guests with this recipe, the chicken escalopes can be made in advance and frozen if you want to save some time.

35 mins

4

Medium

• 4x Field & Flower free-range chicken breasts
• 2 eggs
• Spelt flour
• ¼ cup ground almonds
• ¼ cup poppy & sesame seeds
• ¼ cup oats
• 3tsp dried rosemary
• Sea salt & freshly ground black pepper
• Olive oil, for frying
• 2 firm pears
• Seeds of 1 pomegranate
• Baby cucumbers
• 1 stick of celery, peeled
• Juice of 1 lemon

1. Sandwich 1 chicken breast between 2 pieces of cling film (about 4x the size of the breast) and put on a chopping board. Using a rolling pin, bash the chicken breast until it is an even 1cm thick. Do this with the remaining chicken breasts and place to one side.

2. Mix together the oats, ground almonds, seeds and rosemary. Spread on a plate and put to one side – you will use this mixture to crumb coat the chicken breast. Beat the eggs and pour on to a deep-sided plate, or a medium sized roasting tray.

3. Put beside the oat and almond mixture. Shake some spelt flour on to a plate and place beside the eggs; the flour should be furthest away from the frying pan, with the oat and almond mixture the closest to it. Prepare the salad by thinly slicing the pears, cucumbers and celery.

4. Scatter with the pomegranate seeds and toss in the lemon juice. Put to one side. Heat about 1cm of oil in the frying pan, on a medium heat.

5. Take one chicken breast and coat with the spelt flour, by laying it on the plate, then turning it over to coat the other side. Transfer to the egg plate and repeat the motion, ensuring that it’s completely covered.

6. Transfer to the oat and almond plate, and repeat the motion again – you may need to place some of the mixture on to the chicken breast using your hands.

7. Put into the pan of hot oil and fry on either side for about two and half minutes. Repeat with the remaining breasts. Serve with the salad and a wedge of lemon.