Chicken Escalope
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6 people
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Calories
390 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Escalope
Description
This recipe calls for slicing chicken breasts thinly, seasoning them with a spice mix containing paprika, salt, pepper, garlic and onion powders, thyme, and oregano, then allowing the chicken to marinate briefly. The breading process involves dredging the chicken first in seasoned flour, then in an egg and water mixture, and finally coating with seasoned breadcrumbs, ensuring an even, flavorful crust. The escalope pieces are fried in hot vegetable oil until crisp and cooked through, avoiding overcrowding in the pan to maintain oil temperature and crispiness.
Serving traditionally with French fries and a fresh salad complements the crunchy texture and savory flavor of the escalope. The recipe advises using pounded or butterflied chicken breasts to speed preparation and ensures proper breading adherence by shaking off excess coating before frying.
For convenience, the escalope can be air-fried for 10-12 minutes at 400°F, flipping halfway. Both cooked and breaded uncooked escalopes freeze well; freeze pieces individually before storing to prevent sticking. Reheat frozen cooked escalope in an oven or air fryer to restore crispness. Proper oil temperature is key for frying to avoid greasy results.
Ingredients
- 2 lbs chicken breasts 900g-1kg, sliced in half lengthwise
- 2 teaspoon paprika powder
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1.5 cups plain breadcrumbs
- 1 cup flour 125g
For dredging:
- pinch salt
- pinch black pepper
- 3 egg
- 1/4 cup water
Instructions
- Mix together the paprika, salt, black pepper, garlic powder, onion powder, thyme and oregano.
- Use half this spice mix to season the chicken breasts on both sides, marinate for 15 minutes.
- Place the breadcrumbs in a shallow dish or pie plate, and add in the remaining half of the spice mix and stir to combine.
- Add the flour to another shallow dish along with a pinch of salt and pepper, stir to combine.
- Add the eggs and water to a third shallow dish and whisk until well combined.
- Once at a time, dredge the chicken breasts, first in the flour on both sides shaking off excess flour.
- Add the floured chicken breasts to the egg mix, letting any extra egg dip off, then dip both sides in the breadcrumbs to completely coat the chicken. Repeat with all the chicken, placing the breaded prepared chicken pieces on a baking dish or tray.
- Heat a few inches of vegetable oil in a large deep skillet over medium high heat. Once hot, fry the chicken two at a time or as many as you can fit without overcrowding in the pan. Fry for 3-4 minutes a side until deep golden brown and cooked through. Place on a paper towel lined platter and repeat until all your chicken is fried.
- Enjoy hot, preferably with french fries and a green salad.
Notes
- Air fry escalopes at 400°F for 10-12 minutes, flipping halfway for a crisp coating.
- Freeze cooked or breaded raw escalopes individually before storing; freeze for up to 3 months.
- Defrost frozen uncooked escalope overnight in the fridge before frying.
- Reheat frozen cooked escalope in the oven at 400°F for 10-12 minutes or in an air fryer at 375°F for 4-5 minutes to retain crispiness.
- Pound or butterfly chicken breasts to reduce prep time and promote even cooking.
- Marinate chicken for 15-30 minutes with the spice mix to enhance flavor.
- Shake off excess coating before frying to avoid clumping and ensure even frying.
- Do not overcrowd the pan to maintain oil temperature and crispness during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 987mg | 41% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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