May 19th, 2011

Sutton Hoo Chicken Escalope; New Season English Asparagus Salad

Summer is here and so is the fantastic asparagus season. I cannot believe how fast it has come about this year. The asparagus here in Suffolk is some of the best available in the country, and the sandy soil of the Suffolk sandlings make it the ideal place to grow asparagus.

The lack of rain has, however, made things difficult for farmers in the county. We are all hoping for some decent downpours - hopefully it will help the season to end with a decent bang.

Sutton Hoo chickens are the best chickens you can buy, and boy are they tasty chickens!

At the Easter Snape Maltings Farmer’s market I was invited by Belinda Nash from Sutton Hoo chickens to do a cookery demonstration using her chickens. I was glad she asked me; it helped me to create a few new recipes, and it’s always lovely to cook with ingredients you enjoy working with and thoroughly believe in too.

This recipe is using some fantastic new season ingredients such as new season potatoes, small but super sweet and fresh asparagus, and oregano from my garden… well, technically the oregano is from Lin’s allotment, however she gave me a large chunk of her plant that was slightly overgrown, so we then transferred it to my kitchen garden. Long story but that is how it goes! It’s great cooking with locals – I can’t wait for the summer to kick in properly so that we can receive more tasty treats from Lin’s fantastic allotment!

This recipe is easy to prepare and super quick too - if you are organised. You can even prepare the chicken a day in advance, let it rest in the fridge raw, and cook it the following day when needed.

  • 2 Sutton Hoo chicken breasts, skinless
  • 40g extra virgin olive oil
  • 1 small clove of garlic, crushed
  • 40g unsalted butter melted
  • Juice and zest of one lemon
  • 50g course breadcrumbs (Panko)
  • Maldon Sea Salt and freshly ground black pepper
  • 1tsp oregano, chopped
  • 1tbs continental parsley, chopped
  • 30g grated Hawsktone or Parmesan
  • 1 bunch of English asparagus, prepared and blanched
  • 6 new potatoes, boiled and cut in half
  • 1/2 cup of broadbeans
  • 1 bunch of watercress

Butterfly the chicken breasts, place each in a small sandwich bag and use a mallet or rolling pin to flatten slightly.

Mix the ingredients for the crust: the parsley, oregano, breadcrumbs, lemon zest and grated cheese, and season lightly.

In a small saucepan melt the butter and olive oil. Once melted add the crushed garlic, lemon juice and seasoning.

Dip each piece of chicken into the melted butter the roll it in the crumb mixture. Use your hands to press the crumbs on firmly.

Heat a non-stick frying pan with oil and pan-fry each chicken escallop until golden on each side and cooked all the way through, drain on kitchen paper.

While the chicken drains, return the pan to the heat and saute the new potatoes until golden brown in a dash of olive oil.

Serve the chicken escalopes with new season English asparagus, broad beans and watercress.

Serves 2

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7 Comments to “Sutton Hoo Chicken Escalope; New Season English Asparagus Salad”

  1. Chris Smith says:

    Cracking recipe – is now on menu for next week but will use worcesteshire asparagus being partisan in favour of my local farmers! I have not come accross hawkstone – what sort of cheese should i look for if i cannot find it – i really like the idea of using something local even though i love parmesan

    Thanks for the website – it is inspiring and entertaining

  2. Madalene says:

    HI Chris,

    If you can find a local cheese similar to a Parmesan then your winning! The Hawsktone we use is a lovely hard cheese with the salt formation and characteristics of a young Parmesan. If you cannot find something similar in your area then I suggest a good Parmesan or Pecorino. This recipe is YUM and has done superbly well on our menu so far.
    Enjoy and Happy Cooking!

  3. This looks so appealing. It’s very spring yet hearty at the same time. I love using herbs from my garden.

  4. Alexandra Jennings says:

    This sounds wonderful. I will make it for dinner tonight!
    Just a quick question: Do you dress the watercress/ broad beans/ asparagus at all?
    Thank you!

  5. Madalene says:

    Hi Alexandra,

    Yes you can make a lovely lemon vinaigrette, that is what we do, thanks for prompting me though, I shall update the recipe.
    Alternatively a squeeze of lemon and a drizzle of local rapeseed oil will be just as marvelous!


  6. You are killing me – summer, asparagus, chicken. It’s just not fair. This looks absolutely delicious.

    I’m desperately trying to figure a plan to come over on my flying visit to the UK in September. If not, it’s going to 2012 when we’re back for the Olympics. Seeing this makes me all the more determined.


  7. dean ryan says:

    Hope you guys are well hope to c u in summer with fabs this is on the menu next week many thanks

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