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.