chicken escalope

Chicken Escalope is the perfect weeknight dinner. The chicken breasts are cut in half to create an &quot;escalope&quot;, then pounded until thin and fried with a crispy lightly seasoned breadcrumb crust. This a dinner that will please all taste buds!

Crispy Breaded Chicken Escalope

kilogram chicken breast (4 large pieces)

salt

black pepper

all purpose flour (70 grams)

dry parsley flakes (optional)

breadcrumbs (225 grams)

paprika

onion powder

garlic powder

pepper

eggs

vegetable oil (for frying)

Place the chicken breast on a stable cutting board. Place your hand flat on top of the chicken breast, and start at the thicker end. Using a sharp chef&#39;s knife, start cutting the breast in half while holding the breast down using your palm. Make gentle cuts until you reach the thinner end. You will have 2 flat pieces per chicken breast, that are roughly the same size and thickness. These pieces are called escalopes.

Keep the escalope pieces on the cutting board and place them side by side. Cover them with a layer of plastic wrap, then pound them with a meat mallet, a heavy pan, or a rolling pin.

The escalope pieces should be about half the thickness that it was before pounding. Repeat with the other chicken breasts.

Season the chicken on each side with the salt and pepper.

To Prepare the Escalope Pieces:

Combine the flour with the salt and pepper in a wide and shallow bowl that will fit the chicken escalope.

Combine the breadcrumbs with the salt, pepper, paprika, onion powder and garlic powder, in a wide shallow bowl. Mix to combine. You may also use any other seasoning that you like.

Whisk the eggs in a wide shallow bowl

Set up your dredging station with the chicken, the flour, the eggs and the breadcrumbs in a row.

To Prepare the Breading Station:

Dip each chicken piece in the flour and pat it down until well coated on both sides, then dip it into the eggs and flip it so both sides are dipped. Finally, place it in the breadcrumbs and coat with sides. Place the breaded escalope on a large sheet pan and repeat with the rest of the chicken pieces.

In a saute pan over medium low heat, heat up the oil until hot.

Place the chicken escalope in the pan and fry on each side for 2 to 3 minutes, until golden. Depending on the size of your pan, fry the chicken in batches (I only fry 2 at a time) and avoid overcrowding the pan to maintain the oil temperature.

If the chicken is browning too fast, lower the heat. Its best to stick to a medium low temperature to ensure the chicken cooks before the breadcrumbs turn too dark.

Place the fried escalopes on a paper towel lined plate. Repeat until all the chicken is fried.

Serve with a side of fries and cabbage salad.

To Dredge and Cook the Chicken:

So tasty. A hit with all of the family which is rare!

Best and easiest chicken panne recipe.  My son and husband loved it.  And so did I 🥰

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Crispy Breaded Chicken Escalope

The most viewed chicken escalope recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine