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–+ servings
Crispy breaded chicken on a white tray with french fries and parsley, small grey bowl with pepper, clear glass water bottle, on a blue and white tiled background
5 from 11 ratings

Crispy Breaded Chicken Escalope

Yield: 6 people
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Author: Amina Al-Saigh
Chicken Escalope is the perfect weeknight dinner. The chicken breasts are cut in half to create an "escalope", then pounded until thin and fried with a crispy lightly seasoned breadcrumb crust. This a dinner that will please all taste buds!
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Ingredients
 

For the chicken

  • 1 kilogram chicken breast, 4 large pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the flour

  • 1/2 cup all purpose flour, 70 grams
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoon dried parsley flakes, optional

For the breadcrumbs

  • 1.5 cups breadcrumbs, 225 grams
  • 1.5 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Other ingredients

  • 3 eggs
  • 1/2 cup vegetable oil, for frying

Instructions
 

To Prepare the Escalope Pieces:

  • chicken breasts split in half horizontally with a knife on a beige cutting board on a blue and white tiled background
    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'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.
  • pounded chicken breasts with plastic wrap on top on a beige cutting board on a blue and white tiled background
    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 Breading Station:

  • Seasoned flour mixture in a mint bowl with a metal spoon on a blue and white tiled background
    Combine the flour with the salt and pepper in a wide and shallow bowl that will fit the chicken escalope.
  • seasoned breadcrumb mixture in a mint bowl on a blue and white tiled background
    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.
  • beaten eggs with a small whisk in a mint coloured bowl on a blue and white tiled background
    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 Dredge and Cook the Chicken:

  • flour and egg dipped chicken breast in breadcrumb mixture in a mint coloured bowl on a blue and white tiled background
    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.
  • breadcrumb coated chicken breasts being fried in oil in a light grey pan on a blue and white tiled background
    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.
  • golden fried breaded chicken breasts in oil in a light coloured frying pan on a blue and white tiled background
    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.
  • Crispy breaded chicken breast on a white ridged plate with french fries and coleslaw garnished with parsley, grey bowl with pepper, 2 blue glasses, a knife with a wooden handle and. a fork and some breaded chicken and fries in a white tray in the corner
    Serve with a side of fries and cabbage salad.

Notes

  • If you don't know how to cut the breast into escalope pieces, some grocery stores or butchers sell them already cut and pounded. They will be more expensive though.
  • Feel free to use different seasoning in the breadcrumbs. This is the basic one I usually go for so that my kids can enjoy it. Otherwise, you can add dry herbs, Italian seasoning, or even some heat via cayenne pepper.
  • The fried escalopes are great for freezing. Refer to the storage instructions in the blog post to see how.
Serving: 1g, Calories: 530kcal, 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
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