Chicken escalopes with parmesan coating

A nice change from plain grilled chicken. From here. I used some dried herbs (parsley, basil) because I didn't have fresh.

4 skinless chicken breasts
1 tbsp plain flour
2 eggs
2 tbsp double cream
1 tsp fresh parsley, chopped
1 tsp grated parmesan
1 tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper

Lay the chicken breasts between sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick.

Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess.

Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.

Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.

Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper and serve.

Lebkuchen

These were good. Reminded me of the lebkucken my mother made when I was young - chewy and dense. Found here. I omitted the cardamom and used 1/4 tsp nutmeg and 1/4 tsp cloves.

2‑3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom (or nutmeg and cloves)
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup honey
1/2 cup dark molasses
3/4 cup packed brown sugar
3 tablespoons butter, melted
1 large egg
1/2 cup chopped toasted almonds (optional)
1 cup dried fruit (raisins, citrus peel, cranberries - whatever you like)

Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, cardamom and ginger, baking powder, baking soda and salt in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in dried fruit and almonds with spoon. (Dough will be slightly sticky.) Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare glaze (Mix 1 cup powdered sugar and 3 Tbsp lemon juice, orange juice or milk). Spread over cooled bar cookies. Let stand until set, about 30 minutes. Cut into 2X1-inch bars. Store tightly covered at room temperature or freeze up to 3 months.