Chicken Schnitzel with bacon and white wine: (Serves 4)


  • 1 teaspoon garlic oil

  • 4 rashers straky bacon

  • 4 chicken escalopes (approx 125g each)

  • 100ml white wine


  • Put the oil in a frying pan and add the bacon

  • Fry till the bacon is crisp and pan is full of bacony juices.

  • Remove the bacon to a piece of foil, wrap it and set it aside for a moment.

  • Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan’s hot so that the escalopes catch a little, turning beautifully bronze.

  • Remove the chicken to a serving plate

  • Crumble the bacon you’ve set aside into the pan.

  • Pour the wine, letting everything bubble up.

  • Pour over the chicken pieces.

Source: Nigella: Page 143


Paul said...

Recipe Edit:

* Instead of chicken escalopes
- 2 skinless chicken breasts
- 2 eggs
- 20ml (1 tablespoon) milk
- 50g (1/3 cup) plain flour
- 150g (1 1/3 cups) packaged breadcrumbs

- Whisk eggs and milk together in a bowl.
- Coat chicken pieces in four, shake to remove excess.
- Dip chicken pieces in the egg mixture, coating both sides.
- Coat the chicken in breadcrumbs, pressing firmly to endure the crumbs adhere.