Chicken Escalope

The crispiest breaded chicken breasts, thin and crispy and juicy on the inside, and so easy to make and enjoy!

Course Main Course

Cuisine Middle Eastern

Diet Halal

Prep Time 10

Cook Time 10

Servings people

Calories 390kcal

Author Farah Abumaizar

Ingredients

2 lbs chicken breasts, sliced in half lengthwise 900g-1kg
2 teaspoon paprika powder
1.5 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1.5 cups plain breadcrumbs
1 cup flour 125g

For dredging:

pinch salt and pepper
3 eggs
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.

Video

Notes

This is best served with french fries and a simple salad.

Recipe tips:

You can have your butcher cut the chicken breasts in half lengthwise which will really reduce your prep time. Alternately, you can pound the chicken breasts until thin.
This doesn't need much time to marinate, 15-30 minutes is enough!
After dredging the chicken, shake off any extra flour, egg coating, and breadcrumbs. This is to avoid clumping and ensure even frying.
Make sure oil is hot before adding the chicken. You can test this by just dipping the edge of a breaded breast in the oil if it immediately starts to sizzle and cook then you are ready to go.
Don't overcrowd the pan, make sure there is space between the chicken that's cooking. Overcrowding can lower the oil temperature leading to greasy chicken.

Air frying the chicken escalope: You can air fry at 400F/200C for 10-12 minutes, flipping halfway through.

Storing leftovers and freezing/reheating instructions:
You can freeze cooked leftover escalope, or freeze breaded esalope before frying. Either way, to freeze, place individual slices on a baking sheet and flash freeze until set before stacking them on top of each other in a freezer bag for up to 3 months.

If cooking frozen raw chicken escalope, defrost overnight in the fridge then fry as directed.

If reheating frozen cooked escalope, defrost overnight in the fridge then reheat in an oven at 400F(200C) for 10-12 minutes or until hot, or in an air fryer at 375F(190C) for 4-5 minutes- an air fryer is my favorite way to reheat breaded things!

Nutrition