Chicken Escalope is an incredibly popular dish particularly in Lebanon. The term “escalope” is actually French, it is used to refer to any thin piece of meat that has typically been pounded. The dish originated in France, and since Lebanon used to be part of the French colonial empire, so many French dishes are enjoyed in Lebanon still to this day.
Preparation time
Less than 30 mins
Cooking time
Less than 30 mins
Serves
Serves 4
By James MartinFrom Saturday Kitchen
This chicken escalope recipe earns a Nutri-Score B, indicating a well-balanced meal with moderate fat and high protein content. (Nutri-Score)
Equipment
£13.90 (available from £11.90)
Ingredients
- Japanese panko breadcrumbs, 60g/2¼oz
- Parmesan cheese, freshly grated, 25g/1oz
- Lemon, zest only
- Chicken breasts, boneless and skinless, 4
- Parma ham, 8 slices
- Plain flour, 75g/2½oz
- Salt and black pepper, to taste
- Free-range eggs, beaten, 2
- Olive oil, 2 tbsp
- Butter, 50g/1¾oz
Method
Prepare the Breadcrumb Mixture
- Preheat the oven to 220°C/425°F/Gas 7.
- Place the breadcrumbs, parmesan, and lemon zest in a food processor. Pulse until fine crumbs form.
Prepare the Chicken
- Place the chicken breasts between two sheets of cling film or baking parchment.
- Use a rolling pin to gently pound the chicken until flattened.
- Wrap each chicken breast in two slices of Parma ham.
Bread the Chicken
- Season the flour with salt and black pepper. Dust the chicken with the flour.
- Dip each chicken breast into the beaten egg, ensuring it is well coated.
- Press the chicken into the breadcrumb mixture, coating evenly on both sides.
Cook the Chicken
- Heat olive oil and butter in a large frying pan over medium heat.
- Add the chicken breasts one at a time. Fry for 2 minutes on each side or until golden brown.
- Transfer the chicken to the oven and bake for 10 minutes, or until fully cooked.
- Drain on kitchen paper before serving.
Suggested Wine Pairing
- Majestic: Villa Maria Sauvignon Blanc
This crisp white wine offers zesty citrus and tropical fruit notes, complementing the tangy parmesan and lemon in the dish. - Tesco: Campo Viejo Rioja Tempranillo
A medium-bodied red with notes of ripe berries and vanilla, pairing well with the savoury Parma ham and breadcrumbs. - Sainsbury’s: La Vieille Ferme Rosé
Light and refreshing with strawberry and citrus undertones, this wine balances the richness of the fried chicken.
What can you serve with this
- French fries: Crispy fries provide a satisfying crunch that complements the tender chicken.
- Mixed greens salad: A fresh salad adds a refreshing contrast to the rich flavours.
- Lemon wedges: Enhance the tanginess of the dish with a squeeze of fresh lemon juice.
Nutri-score Health Check
The calculated Nutri-Score for this dish is B, indicating it is well-balanced. The high protein content from chicken and eggs balances the moderate fat from butter and olive oil. However, the breadcrumbs and parmesan increase calorie density. The score is calculated from the ingredients and serves only as a guide.
Recipe FAQs
- What is chicken escalope? Chicken escalope is a thin fillet of chicken that is breaded and pan-fried for a crispy crust.
- Can I use regular breadcrumbs instead of panko? Yes, but panko gives a lighter, crispier texture.
- Is Parma ham necessary? You can substitute it with prosciutto or omit it if preferred.
- Can I bake instead of fry? Yes, bake at 200°C/400°F for 20 minutes, flipping halfway.
- What sides pair well with this dish? French fries, mashed potatoes, or a fresh salad are great options.
- How do I know the chicken is fully cooked? Use a meat thermometer; the internal temperature should reach 75°C/165°F.
- Can I prepare this in advance? Yes, bread the chicken and refrigerate for up to 24 hours before frying.
- What wine pairs best? A crisp white, light rosé, or medium-bodied red pairs excellently with chicken escalope.
More chicken escalope ideas for you to try
Breaded chicken escalope, caper sauce, sautéed courgettes and cherry tomatoes
