A great, fresh starters.
For the escalope
100g/3½oz grated cheddar
1 chicken thigh, boned and flattened
2 eggs beaten
100g/3½oz flour seasoned with salt and freshly ground black pepper
2 tbsp olive oil
For the lemon and parsley butter
50g/1¾oz unsalted butter
½ lemon, juice only
1 tbsp chopped parsley
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
To make the escalope, mix the grated cheese and breadcrumbs together in a food processor.
Toss the chicken in the flour the pat off any excess. Dip in the beaten eggs then coat in the breadcrumbs. Repeat with the egg and breadcrumbs.
Heat the oil in a frying pan. Fry the escalope for two minutes on each side until golden then place in the oven and cook for five minutes.
To make the lemon parsley butter, melt the butter in a small frying pan. Before it begins to brown add the lemon juice and parsley and stir together.
To serve, place the escalope in the centre of a warm plate, season and pour over the lemon parsley butter