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Chicken escalope recipe

Homemade chicken escalope, turning the humble chicken breast into something special

November 18, 2024

Homemade chicken escalope, turning the humble chicken breast into something special

Flour, egg and breadcrumbs
Chicken escalope recipe
Frying escalope in a pan

Without fail when cooking chicken escalopes for family or friends, when I tell them what I’m cooking, I can see the disappointment in their faces. However, once they have eaten the breaded chicken, it’s a different story, their early disappointment has turned into grunts of approval. So please give my Chicken escalope recipe a try, as I’m sure it will be a regular in your household.

I should say I’m not bigging up my cooking; it is more to do with the fact that most people have chicken escalopes bought from the supermarket. While they provide a cheap and easy meal, they can be tastless and uninspiring. Processed chicken, dry with breadcrumbs, is cloggy (is this word). 

The homemade ones might look similar, but the taste is different from the shop-bought ones. As a lot of people have asked me for the recipe, I thought it was time to put the recipe on the website.

The other good thing is you can pimp up the basic recipe to whatever you fancy. I’ve added a Spanish twist to these by adding pimento and fennel seeds to the flour and breadcrumbs but you can be as adventurous as you want, how about adding Origano or dried basil for an Italian twist, or cumin, chill and garam masala for the taste of India, you get the idea. Simply cooked without spices they are delicious. If you prefer you can marinade the chicken, try both ways and see what you prefer.

I usually butterfly my chicken breasts to make them easy to flatten out, but if you are not sure about butterflying, you can bash out the chicken without butterflying. Below is a description of how to butterfly a chicken breast, but if you are like me and prefer visual images to learn a technique, go on YouTube, as there are plenty of good videos out there.

First off, you want take your chicken breast and lay it out on a cutting board. Then, with a good grip, take a sharp knife and slice into one side of the breast from the thicker end to the thinner point; just don’t slice all the way through.

 Next, open it up so it’s like a butterfly. 

After that, cover it with cling film and give it a good whack with a rolling pin until it’s all even. I usually want my escalope to be about 2cm thick.

For this recipe I made my own breadcrumbs by putting crusts of bread in the air fryer on the reheat setting for 4 minutes and then blended to breadcrumb consistency. You can do the same by toasting the bread or quite simply leaving the bread out for a day. Alternatively you can buy breadcrumbs in the supermarket. I have heard of people blending crackers or corn flakes blended for their breadcrumbs but I have not tried either.

So before we head to the recipe, once you have mastered it, you can try it with white fish, pork, or whatever you fancy. Be adventurous and have fun.

Don’t forget to check out our recipes page for more delicious meals you can create in your own kitchen.

Chicken Escalope

Serves: 2 People
Cooking time: 10-15mins depending on the thickness of the chicken minutes
Level: easy/med

Ingredients

  • 2 chicken breasts
  • Breadcrumbs
  • 1 Egg
  • Flour
  • Salt & Pepper
  • 1 Tsp Smoked Paprika (optional) or choose your own seasoning
  • 1Tsp Fennel seeds crushed (Optional)

Instructions

To prepare the escalope, either butterfly each chicken breast (see details in the introduction) or cover the chicken breast with cling film and bash out with a rolling pin until flat. We are looking for a thickness of about 2cm all over. If you are able to butterfly, still bash out further.

Beat an egg in a bowl. Add flour to another bowl and breadcrumbs to a third bowl. Season the flour with salt, pepper, and any additional spices.

Flour, egg and breadcrumbs

Take the escalope and place it in the bowl with the flour. Lightly coat the chicken on both sides, then add the beaten egg and breadcrumbs. You want the chicken to be completely coated with breadcrumbs.

Chicken in the breadcrumbs

Heat some oil in a large frying pan. When hot, place your chicken in the pan. Turn down to medium heat so the breadcrumbs don’t burn. After about five minutes, turn over the escalope and continue to fry until the chicken is cooked through. If you have a meat thermometer, you are looking for 165 F or 74 C.

https://mayfairfoodie.com/wp-content/uploads/2024/06/20240612_185939.mp4

Serve immediately. I like to serve with new potatoes, homemade coleslaw, and salad; however, depending on the seasoning, I might use Indian spices and serve with rice and a mild curry sauce.

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Martin

Martin

A dedicated foodie, bringing all Mayfairs culinary news via the website www.mayfairfoodie. com & organising fun foodie walking tours to Mayfair.

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About Me

The Mayfair Foodie getting in the way of a professional chef

The Mayfair Foodie

Foodie

Hello, and welcome to The Mayfair Foodie!
I'm Martin, a London-born food lover passionate about all things culinary. I've been lucky enough to have travelled the world, sampling some of the best food each country offers. But no matter where I go, I always find my way back to Mayfair, where I can indulge in my favourite dishes from around the world.
This website is an extension of my passion for food. Here, I'll share my reviews of the best restaurants in Mayfair and my recipes for recreating your favourite dishes at home. I'll also share tips on where to find the best food and drink deals, as well as upcoming events in the Mayfair food scene.
Whether you're a local or a visitor, I hope you'll find my website a valuable resource for all things food-related in Mayfair. Bon appétit!

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