Bauer Xcel


Bauer Xcel

Takes: 20 mins

Serves: 4


2 breaded chicken escalopes

6tbsp olive oil

1/2 ciabatta loaf, torn into chunks

4 prosciutto slices

6 tomatoes, cut into wedges

1 red onion, thinly slice

Large handful of fresh basil leaves

Large handful of fresh parsley leaves

2tbsp white wine vinegar

Salt and freshly ground black pepper

Step by Step 

1 Cook the chicken escalopes according to the pack instructions.

2 Meanwhile, heat half the olive oil in a large frying pan over a medium heat. Fry the prosciutto for 1 min on each side or until crisp. Drain on kitchen paper, then break into pieces and set aside. Add the ciabatta chunks to the pan and cook, stirring, for 5 mins or until golden. Drain on kitchen paper, then set aside. 

3 Combine the tomatoes, red onion, basil and parsley in a large bowl. Add the white wine vinegar and remaining olive oil. Season with salt and freshly ground black pepper. Toss well to combine.

4 Slice the chicken and add to the bowl along with the prosciutto and ciabatta croutons. Toss well, and serve.