An escalope is a thin slice of meat such as veal or chicken mostly fried or grilled.

4 large chicken breast fillets
3 tbsp canola oil or similar
1 garlic clove, crushed
chopped chives for garnish
fresh crusty bread rolls
failsafe salad
failsafe salad dressing

Pound the chicken breasts gently with a meat mallet or rolling pin until they are about 5mm thick (quarter inch) and have almost doubled in size. Mix oil with the crushed garlic, brush some of the mixture over both sides of the chicken, season with salt and allow to stand. Prepare salad with failsafe ingredients or moderate salicylate options such as butter lettuce and snow peas when tolerated.  Cut rolls in half lengthways and place cut side down on the barbecue for a few minutes until lightly toasted. Barbecue the chicken over medium-hot coals for about three minutes on each side until golden on the outside but still juicy in the centre. Garnish with chopped chives. Serve with rolls and salad.