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Chicken Escalopes with Griddled Asparagus

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 4 skinless chicken breast fillet
  • 10 grams Knorr Reduced Salt Chicken Stock Cube
  • 3 tbsp olive oil
  • 1 tbsp finely chopped fresh parsley
  • 450 g bunch asparagus
  • 1 lemon
  • parsley sprigs, to garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

295kcal

Energy (kJ)

1237kJ

Protein (g)

34.6g

Carbohydrate incl. fibre (g)

6.4g

Carbohydrate excl. fibre (g)

3.7g

Sugar (g)

2.7g

Fibre (g)

2.7g

Fat (g)

14.7g

Saturated fat (g)

2.6g

Unsaturated fat (g)

10.3g

Monounsaturated fat (g)

8.6g

Polyunsaturated fat (g)

1.7g

Trans fat (g)

0.0g

Cholesterol (mg)

96mg

Sodium (mg)

540mg

Salt (g)

1.35g

Vitamin A (IU)

958IU

Vitamin C (mg)

14.9mg

Calcium (mg)

38mg

Iron (mg)

3.13mg

Potassium (mg)

802mg

Total

1181kcal

4948kJ

138.3g

25.6g

14.7g

10.9g

10.9g

58.8g

10.3g

41.2g

34.3g

6.9g

0.1g

384mg

2159mg

5.39g

3832IU

59.8mg

154mg

12.52mg

3207mg


  • 1 Place each chicken breast between two large sheets of cling film and pound firmly and evenly with a rolling pin until the chicken is flattened to make a very thin escalope, about ¼ cm thick.
  • 2 Crumble the Knorr Reduced Salt Chicken Stock Cube into 2 tablespoons of olive oil and mix together to form a paste.
  • 3 Spread the paste evenly over each side of the escalopes and sprinkle evenly with parsley. Set aside.
  • 4 Drizzle the asparagus with remaining oil.
  • 5 Pre-heat a griddle pan until very hot. Place the asparagus in the griddle pan and cook for 2-3 minutes each side until tender. Set aside and keep warm.
  • 6 In the same pan, add one of the escalopes and cook for 30 seconds on each side, or until cooked through. Remove from the pan and keep warm. Repeat with the remaining escalopes.
  • 7 Place each escalope, on a serving plate. Add the griddled asparagus. Serve with a squeeze of lemon juice and garnish with parsley.