Chicken escalopes

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Chicken and lemon escalopes
Chicken and lemon escalopes
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This chicken escalopes recipe is perfect if you want to rustle up something quick and easy for dinner. Serve with chips and peas for the perfect mid-week meal.


  • 2 chicken breasts, skinned
  • 2tbsp plain flour
  • Salt and ground black pepper
  • 1 medium egg
  • 50g white breadcrumbs
  • Zested rind of 1 lemon
  • 1-2 tbsp chopped fresh parsley
  • 30g butter
  • 1tbsp sunflower oil

Want to be extra organised? Prepare all your chicken escalopes before hand, cover and pop in the fridge


  1. Put each chicken breast between 2 sheets of cling film and, using a rolling pin or mallet, beat the chicken breasts out to an even thickness, until each one is about twice the original size.
  2. Tip the flour on to a plate and add seasoning. Leave to one side. Beat the egg in a shallow dish. On another plate,mix together the breadcrumbs, lemon zest and parsley.
  3. Dip a chicken breast in the flour and tap off any excess, then dip it in the egg to coat completely; finally, dip in breadcrumb mixture and set aside. Repeat with the rest of the chicken.
  4. Heat the butter and oil in a frying pan. Cook the breasts over a medium heat for 3-4 mins on each side. Drain on kitchen paper before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 500(kcal)
  • Fat 23.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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