To make a chicken escalope place a skinless boneless chicken breast on a chopping board, slice in half horizontally cutting until you almost reach the centre but leaving the centre attached. Open the chicken up.
Take a large piece of cling film, place on a board , put the chicken on one side and fold the cling film over. Flatten lightly with a rolling pin until 5mm approx. thick. The escalope is now ready to cook.
For delicious chicken Milanese place some flour on a plate and mix in a little Knorr Aromat. Beat 2 large eggs in a large shallow bowl. Blend together breadcrumbs, grated Parmesan cheese and some freshly chopped sage and rosemary and place on a plate.
Dust the chicken escalope in the flour, dip into the egg and now place on the breadcrumbs, dip again into the egg and again into the breadcrumbs.
Now heat some olive oil in a large frying pan and cook the chicken for 2 mins on each side until the breadcrumbs are golden brown and the chicken is cooked through. Place the chicken onto kitchen towel to drain.
If desired, lightly fry some halved cherry tomatoes and crushed garlic in a little hot olive oil. Cook for 2 minutes, add some passata and cook on medium heat until the mixture is warm all the way through. Serve this on the side of the chicken along with some wilted spinach and some roasted rosemary potatoes. Squeeze some lemon juice over the chicken and enjoy. Delicious!.