Lemongrass is often used in Thai soups and salads to add a subtle citrus flavour but my mother has often experimented with lemongrass in marinades and garlic sauce for grilled or barbeque meat. This gave me the idea to make an escalope by finely chopping lemongrass to add a bit of texture to the breadcrumb and parmesan cheese mix.
I lightly dusted the chicken breasts in plain flour, dipped into an egg mixture and covered in the lemongrass and parmesan cheese breadcrumbs. I then placed it on a baking tray and cooked in the oven until the crust was golden brown (approximately 35 mins) and served with steamed vegetables.
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