This easy chicken escalope recipe is a classic and tasty dish that is perfect for a simple yet delicious dinner. Made with boneless chicken breasts, fresh sage, and breadcrumbs, these breaded chicken cutlets are cooked until crispy and golden-brown. Whether you call it chicken schnitzel or Italian-style escalope, this pan-fried chicken is sure to be a hit with your family. The homemade breadcrumbs and the addition of lemon butter give this recipe a unique and flavorful twist. It’s a quick and easy dinner recipe that will impress your guests!
Chicken Escalope Recipe Ingredients
To make this easy chicken escalope recipe, you will need the following ingredients:
- 4 boneless chicken breasts
- 10-12 fresh sage leaves
- 12 black peppercorns
- 8 tbsp plain flour
- 2 free-range eggs
- 150ml/5fl oz milk
- 250g/9oz fresh breadcrumbs
- 180g/6¼oz unsalted butter
- ½ lemon, juice only
- Olive oil, for drizzling
- Splash balsamic vinegar
- 100g/3½oz wild rocket leaves
- 80g/3oz freshly grated parmesan
Chicken Escalope Recipe Instructions
Follow these simple steps to make the best chicken escalope:
- Sandwich each chicken breast between two sheets of cling film and use a rolling pin to flatten them into escalopes.
- Season the chicken escalopes with chopped sage and crushed black peppercorns.
- Dredge each chicken escalope in flour, dip them in beaten eggs and milk mixture, and then coat them with fresh breadcrumbs.
- Heat butter in a frying pan and fry the breaded chicken escalopes until they are golden brown and cooked through.
- Squeeze lemon juice into the pan and stir to combine with the browned butter.
- In a separate bowl, mix olive oil and balsamic vinegar, then add wild rocket leaves and toss to coat.
- Serve the chicken escalopes on plates, drizzle them with the lemon butter, and sprinkle with freshly grated parmesan cheese.
Nutrition Details
This chicken escalope recipe is not only delicious but also nutritious. Here are the nutrition details per serving:
- Calories: 530
- Carbohydrates: 28g
- Protein: 43g
- Fat: 26g
- Saturated Fat: 5g
- Polyunsaturated Fat: 12g
- Monounsaturated Fat: 6g
- Trans Fat: 0.2g
- Cholesterol: 189mg
- Sodium: 1198mg
- Potassium: 725mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 210IU
- Vitamin C: 4mg
- Calcium: 75mg
- Iron: 3mg
Enjoy this delicious and nutritious chicken escalope recipe that will satisfy your taste buds and keep you healthy!
Variations
While this easy chicken escalope recipe is already delicious as it is, you can try some variations to change up the flavours:
Lebanese Chicken Escalope
Add Middle Eastern spices like sumac, za’atar, and cumin to the flour mixture for a Lebanese twist.
Chicken Escalope Milanese
Serve the breaded chicken escalopes with a side of spaghetti marinara for a classic Italian-inspired meal.
Chicken Escalope Recipe UK
Add a touch of English flavour by serving the escalopes with traditional British accompaniments like peas and mashed potatoes.
Chicken Escalope Recipe Air Fryer
If you prefer a healthier version, you can cook the breaded chicken escalopes in an air fryer instead of pan-frying them. Just follow the same dredging process and cook in the air fryer at 390°F for about 15-18 minutes until crispy and cooked through.
Conclusion
This easy chicken escalope recipe is the perfect choice for a simple yet delicious dinner. With homemade breadcrumbs, fresh sage, and a tangy lemon butter sauce, this dish takes chicken escalopes to a whole new level of flavour. Whether you’re looking for an easy dinner recipe to whip up on a weeknight or want to impress your guests with a mouthwatering meal, this chicken escalope recipe from BBC Good Food is sure to deliver.
By creating your own breadcrumbs, you can ensure that every bite of this dish is filled with the perfect amount of crunch. The fresh sage adds a fragrant and earthy note to the chicken, while the tangy lemon butter sauce adds a delightful tang. The combination of textures and flavours in this recipe is truly a winner.
So why not give this chicken escalope recipe a try? It’s a quick and easy dinner idea that will satisfy your cravings and leave you feeling satisfied. Whether you’re cooking for yourself and your family or hosting a dinner party, this recipe is sure to be a hit. Say goodbye to bland and boring chicken and say hello to a dish that will have everyone asking for seconds!
FAQs
What is chicken escalope?
Chicken escalope is a breaded and pan-fried chicken cutlet that is typically made by coating the chicken with flour, egg, and breadcrumbs before cooking it until crispy and golden-brown.
What is the difference between chicken escalope and schnitzel?
Chicken escalope and schnitzel are essentially the same thing, but the term “escalope” is more commonly used in Italian cuisine, while “schnitzel” is associated with Austrian and German cuisine.
Can I make this recipe in an air fryer?
Yes, you can cook the breaded chicken escalopes in an air fryer instead of pan-frying them. Just follow the same dredging process and cook in the air fryer at 390°F for about 15-18 minutes until crispy and cooked through.
Chicken Escalope Recipe
Ingredients
- 4 boneless chicken breasts
- 10-12 fresh sage leaves
- 12 black peppercorns
- 8 tbsp plain flour
- 2 free-range eggs
- 150 ml/5fl oz milk
- 250 g/9oz fresh breadcrumbs
- 180 g/6¼oz unsalted butter
- ½ lemon juice only
- Olive oil for drizzling
- Splash balsamic vinegar
- 100 g/3½oz wild rocket leaves
- 80 g/3oz freshly grated parmesan
Instructions
- Sandwich each chicken breast between two sheets of cling film and use a rolling pin to flatten them into escalopes.4 boneless chicken breasts
- Season the chicken escalopes with chopped sage and crushed black peppercorns.12 black peppercorns, 10-12 fresh sage leaves
- Dredge each chicken escalope in flour, dip them in beaten eggs and milk mixture, and then coat them with fresh breadcrumbs.8 tbsp plain flour, 2 free-range eggs, 250 g/9oz fresh breadcrumbs, 150 ml/5fl oz milk
- Heat butter in a frying pan and fry the breaded chicken escalopes until they are golden brown and cooked through.
- Squeeze lemon juice into the pan and stir to combine with the browned butter.½ lemon, 180 g/6¼oz unsalted butter
- In a separate bowl, mix olive oil and balsamic vinegar, then add wild rocket leaves and toss to coat.100 g/3½oz wild rocket leaves, Splash balsamic vinegar
- Serve the chicken escalopes on plates, drizzle them with the lemon butter, and sprinkle with freshly grated parmesan cheese.Olive oil, 80 g/3oz freshly grated parmesan
