The preparation

• Cut your escalopes lengthwise to get thin slices.
• Roll them in flour (remove any excess flour to ensure they aren’t too pasty).
• Salt, pepper, sprinkle on the parsley and keep warm.
• In a pan, brown your escalopes for 2 minutes on each side in oil and melted butter. The chicken must remain tender.
• Pour the lemony broth into the pan, salt and let simmer on low heat for 3 minutes.
• Cut your escalopes lengthwise to get thin slices.
• Roll them in flour (remove any excess flour to ensure they aren’t too pasty).
• Salt, pepper, sprinkle on the parsley and keep warm.
• In a pan, brown your escalopes for 2 minutes on each side in oil and melted butter. The chicken must remain tender.
• Pour the lemony broth into the pan, salt and let simmer on low heat for 3 minutes.