Chicken Escalope

  • Gluten Free Recipe

Serves: 4
Recipe modified from chef Paul Jobin

  • Mozzarella is a good alternative to Bocconcini.
  • Slice chicken diagonally to serve.


  • 4 uncrumbed chicken schnitzel slices (or 2 skinless boneless chicken breasts, sliced to make 4)
  • 1/2 cup Barker's Sundried Tomato & Olive Chutney
  • 2 Bocconcini cheese balls, sliced
  • 3 beaten eggs
  • 3/4 cup finely grated Parmesan cheese
  • salt & pepper, to taste
  • 1/2 cup flour, sieved onto tray
  • 1/2 cup olive oil
  • 1 cup couscous, cooked and drained
  • 1/4 cup currants, soaked until plump, in English Breakfast Tea
  • 1/4 cup toasted whole almonds
  • 1 lemon, zest and juice
  • 2 Tbsp chopped coriander leaves
  • 1 Tbsp Barker's Sundried Tomato & Olive Chutney


  1. Spread the chutney over half the schnitzel or breast slices and top with 2 slices of Bocconcini cheese.
  2. Fold in half to form a package.
  3. In a mixing bowl, whisk together the eggs, Parmesan and seasoning to make a light batter.
  4. Pat the chicken parcels on both sides in the flour.
  5. Heat the oil in a saute pan.
  6. Coat the chicken in the batter and panfry on medium heat on both sides until cooked.
  7. Mix together all remaining ingredients and place a mound of the couscous mix on individual plates.
  8. Top with the chicken.