Peter: This is very filling.
Anna: To be honest, I took some liberties with the quantities because I didn’t want half a packet of prosciutto kicking around the fridge.
Peter: I don’t know what to make of this, it seems to be unstructured. I’m not sure which bit to eat first.
Anna: It’s not the sort of dish I would normally cook really. It’s French. Paillard means escalope. Bashing out chicken and making creamy sauces isn’t in my usual repertoire. That’s why I thought I’d give it a go. But honestly, it was just a little too much effort for me. Too many little annoying things to have to do to get it on the plate.
Peter: So was it ‘unEasy’?
Anna: No. It wouldn’t be fair to say it was difficult. Just a little bit bitty for me. Which is why I don’t normally make things like this. But to be fair, I did it in stages because you’ve been out racing tonight. It was yummy, but I don’t think I’ll be making it again.