I always enjoy my brother- in-law’s recipes! I must say he is very talented in the kitchen and he loves throwing together meals. His dishes are a combo of recipes blended together. When creative you do creative things, right? This dish went down a treat and we have adopted it in our household too.
Jot it down:
Feeds approx.: 6-8 people
Ingredients for the Chicken Escallops:
• 4 Boneless chicken breasts
• ½ Cup of flour
• 2 Eggs, beaten
• 1 Cup of breadcrumbs
• Salt and Pepper
Ingredients for the Rice:
• 1 Large cup of basmati rice
• A small bunch of finely chopped spring onions
• 3 Eggs
• 2 Tbsps. Soy sauce
• 2 Tbsp. sesame oil
• ½ A lemon
• A small bunch of finely chopped fresh coriander
• Sweet chilli sauce according to taste
• Salt and Pepper
• Olive oil
Method for the Chicken Escallops:
Wash and cut the boneless chicken breasts in the middle and then beat to make flat. Put the flour, eggs and breadcrumbs in different bowls, make sure the bowls are quite wide. Coat the beaten chicken with salt and pepper, flour then egg and finally breadcrumbs. Line a baking tray with parchment paper and place the chicken. Drizzle some olive oil and cook in a pre-heated oven at 200°c until golden.
Method for the Rice:
Put the rice in a pan and add ½ tsp. salt. Cover with 2 cups of boiled water. Close the pan with a lid and cook for approx. 7 minutes. In the meantime, get a mixing bowl and whisk together the spring onions, the eggs, soy sauce, sesame oil and a drizzle of oil. Take the lid off the rice, mix to make fluffy with a fork and pour the egg mixture all over. Squeeze in the lemon juice and add some pepper. Put the lid back on and cook for a further 5 minutes at a low temperature. When cooked put into a serving bowl, garnish with coriander and drizzle the sweet chilli sauce over the top.