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Escalope à la diable

After an afternoon at the beach, we wanted a quick and easy supper.  While the rest of the family opted for chicken fajitas from a packet mix, I converted a great recipe for Blackened Redfish, from my twenty year old copy of Cajun Cooking by Marjie Lambert, to come up with ‘Escalope à la Diable’.  It turned out great and my mouth is still zinging from the flavours and the heat.  Here’s how easy it is.

After beating chicken breasts into escalopes, coat them with the following mix of herbs and spices, freshly ground to a medium consistency in a mortar and pestle.

2 tbsp paprika
1 1/2 tsp sea salt to taste
2 tsp onion granules
2 tsp garlic granules
2 tsp ground cayenne pepper
1 1/2 tsp ground pepper
2 tsp dried oregano leaves
2 tsp dried thyme leaves

Pre-heat your barbecue plate or cast iron pan to the highest temperature.  You’ll need a raging hot barbecue plate or cast iron pan to cook this dish and, if you cook it indoors, make sure the kitchen is very well ventilated.  The first time I cooked this in our tiny apartment kitchen in London, the smoke hit me like riot gas and left me with streaming eyes and nose! Once fiercely hot, cook the escalope on one side until the coating is blackened and the flesh whitened, probably no more than 2 minutes.  Gently turn over and repeat for the other side.  Serve plain with steamed fresh vegetables, flavoured rice or a mixed salad – or serve as a burger with your favourite toppings.


Categorised as: Books | Food | Uncategorized


One Comment

  1. Casey says:

    Sounds delish! Have a cast iron pan on order (Capital One bonus points) that should be here in a couple of weeks. I’m going to try this when it gets here!

    Thanks!

    Casey

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