Tags
chicken, cream, dauphinoise potatoes, dim sum buns, emmental, prosciutto, roast pork shank, sweet chilli pork
It also made for less prep in the evening, especially with the breadcrumbing, which is always quite messy no matter how hard I try to keep one hand egg free.
I wanted to make some cheesy dauphinoise potatoes, I do like them, but as they are best with a gallon of cream poured over them I tend not to do them often, I was very tempted to interlay them with some prosciutto as well, I had some left over, but I though it might just end up a bit soggy, so I decided to put it in with the chicken..
I prepped the potatoes earlier in the day so the cream had more time to seep into them, I used Emmental cheese.
It also made for less prep in the evening, especially with the breadcrumbing, which is always quite messy no matter how hard I try to keep one hand egg free.
So this was
Prosciutto chicken escalope with cheesy dauphinoise potatoes:
I bashed the chicken out between some cling film with a rolling pin and put the prosciutto on top.
Then I coated it in flour, egg and breadcrumbs.
and baked it in a hot oven and that was it really, once the potatoes were done
and they took about an hour in the oven
it was just a case of serving it with some veg..
Very nice and quite simple really..
On Saturday I roasted a pork shank which we had with stuffing, mash and roast carrots and parsnips, it was lovely..
I saved the left over pork and make sweet chilli pork dim sum buns with stirfried veg and noodles.
milkandbun said:
Yummy chicken! 🙂
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