2 chicken breast pieces, washed and cleaned, skin removed
10-15 sage leaves finely chopped (in the absence of sage you can substitute with any fresh herb)
1 tbsp freshly ground coarse black pepper
5-6 tbsp plain flour
1 large egg
1/4 cup milk
6-7 tbsp breadcrumbs or as required (I used wheatgerm as the healthier option and it has the same texture as breadcrumbs)
Salt to taste
1 tbsp butter
1/2 a lemon juice
1 tbsp olive oil for shallow frying or as required
Place the chicken breasts, one piece at a time, sandwiches between two pieces of aluminium foil and beat it flat with a rolling pin till widened and thinned a little. However, take care not to beat it so hard as to mash it. It should be flattened to form a disc like shape but thick enough to hold its shape. This is called an Escalope, and hence the name!
Season the escalopes with the herbs, salt, and black pepper and let it sit for 5-10 minutes while you get the rest of the things ready. Tip the flour onto a plate, beat the eggs and milk together in a bowl, and keep the breadcrumbs or wheatgerm ready in another plate.
Now heat the butter in a smaller pan and let it brown. Squeeze the lemon juice and add it to the butter and remove from heat. Drizzle this sauce over the chicken and serve hot!