Chicken Escalope
Crispy, golden, and utterly satisfying, this Chicken Escalope recipe is a classic favorite that brings restaurant-quality flavor to your kitchen. Featuring tender chicken breasts pounded thin and coated in a Parmesan-infused breadcrumb crust, this dish achieves the perfect balance of crunch and juiciness. Quick to prepare in just 30 minutes, it’s seasoned to perfection with a simple mix of salt, pepper, and fresh parsley, then pan-fried to a beautifully crisp finish. Serve this irresistible chicken with a squeeze of fresh lemon for a bright, zesty twist, or pair it with your favorite sides for an easy and versatile main course. Ideal for both weeknight dinners and special occasions, Chicken Escalope is always a crowd-pleaser! Keywords: Chicken Escalope recipe, crispy chicken, breaded chicken, quick dinner ideas, Parmesan-coated chicken.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 50 grams all-purpose flour
- 2 large eggs
- 100 grams breadcrumbs
- 30 grams Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 milliliters vegetable oil
- 2 pieces lemon wedges
- 2 tablespoons fresh parsley
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper.
Using a rolling pin or meat mallet, gently pound the chicken until it's about 1/2 inch thick.
Set up a breading station. In one shallow bowl, add the flour. In the second shallow bowl, beat the eggs. In the third shallow bowl, combine breadcrumbs, grated Parmesan cheese, salt, and pepper.
Dredge each chicken breast in flour, making sure to cover all sides and shake off any excess.
Dip the floured breast into the beaten eggs, allowing any excess to drip off.
Coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Carefully add the breaded chicken breasts to the skillet, cooking for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C).
Transfer the cooked escalope to a paper towel-lined plate to drain excess oil.
Garnish the chicken escalopes with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
