2 weeks Ago By Melanie Kaidan
Nigella Lawson combines crispy chicken schnitzel with smoky bacon and tangy white wine in a fragrant yet simple recipe . Featured in her cookbook Nigella Express, this quick dish makes four golden chicken escalopes with a rich, comforting finish. And the best part is it only takes a few minutes to prepare, with most of the magic happening in just one frying pan to make the most of every flavour.
Sharing the dish on her official website, Nigella said: “This is one of those fast and easy suppers that makes you—and whoever else is eating it—purr with delight.” She also explained that garlic oil wasn’t necessary, but advised against using minced garlic as it is “likely to burn”. Ingredients One teaspoon garlic-infused olive oil Four rashers streaky bacon Four chicken escalopes (approx.
125g each) 100 millilitres white wine Method Warm a little oil in a frying pan, then lay in the rashers of streaky bacon. Allow them to cook until they become crisp and golden, releasing their rich, savoury fat into the pan. Once done, lift the bacon out, place it on a sheet of foil, wrap it loosely, and keep it to one side for a short while.
Next, place the chicken escalopes into the hot pan. Cook them for roughly two minutes on each side, ensuring that the meat is no longer pink in the centre. A high heat is important here, as it helps the surface of the chicken to sear and take on a lovely golden-brown colour.
Transfer the cooked chicken to a serving dish. Crumble the reserved bacon back into the same pan, letting it sizzle briefly, then pour in the wine. Let the liquid bubble vigorously for a moment, mingling with the bacon flavour, before spooning the resulting sauce over the chicken.
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