Quick Chicken Escalope with Ham and Gruyere
Elevate your weeknight dinner game with this irresistible Quick Chicken Escalope with Ham and Gruyere! Featuring tender, golden-crisp chicken cutlets topped with savory slices of ham and melty Gruyere cheese, this dish combines elegance with convenience in just 25 minutes. Perfectly breaded using a classic flour, egg, and breadcrumb coating, the chicken is pan-fried to perfection before being broiled with its decadent toppings. The result? A mouthwatering combination of crispy, creamy, and smoky flavors in every bite. Garnished with fresh parsley and best served alongside a crisp green salad or roasted vegetables, this recipe promises to impress with its restaurant-quality flair and minimal prep. A true weeknight winner!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 60 grams all-purpose flour
- 2 units eggs
- 100 grams breadcrumbs
- 30 grams unsalted butter
- 15 milliliters vegetable oil
- 2 slices thinly sliced ham
- 70 grams Gruyere cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they are about 1/2 inch (1 cm) thick using a meat mallet or rolling pin.
Season both sides of the chicken with salt and black pepper.
Prepare a breading station with three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly in the breadcrumbs.
Heat the butter and vegetable oil in a large skillet over medium heat. Once the butter is melted and the pan is hot, fry the breaded chicken breasts for 3-4 minutes per side or until golden brown and cooked through.
Preheat your broiler (or oven grill) on high while the chicken is cooking.
Place the cooked chicken breasts on a baking sheet lined with parchment paper. Top each piece with a slice of ham and a generous amount of grated Gruyere cheese.
Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and bubbling. Keep an eye on it to avoid burning.
Remove from the broiler and transfer the chicken escalope to serving plates. Garnish with chopped parsley if desired.
Serve immediately with a side salad, roasted vegetables, or your favorite accompaniment.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.7 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 883 mg | 68% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 387 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.
