Griddled chicken escalopes recipe

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Nutrition per portion

Calories 514 kCal 26%
Fat 21g 30%
  -  Saturates 3gg 15%

An easy Greek-style dinner – just bash chicken with a rolling pin, cook on a griddle pan for a few minutes and serve with herby bulgar wheat.


  • 2skinned chicken breasts, about 150g (5oz) each
  • Finely grated zest and juice of ½ a lemon
  • 1 clove garlic, peeled and crushed
  • 1tsp fresh thyme leaves or a good pinch of dried thyme
  • 1tbsp olive oil, plus extra for drizzling
  • Salt and ground black pepper
  • 100g (3½oz) bulgar wheat
  • Good handful of fresh parsley leaves, roughly chopped
  • 4tbsp houmous and about 8 kalamata olives, for serving


  • Put the chicken breasts between 2 sheets of cling film and bash them out with a rolling pin until they’re an even thickness, about 1cm (½in).

  • Mix the lemon zest, juice, crushed garlic, thyme and oil and rub this over the chicken on the cling film. Leave it for at least 20 mins or up to a couple of hours, then season the chicken.

  • Put the bulgar wheat in a pan with about 300ml (½ pint) boiling water. Simmer for 15 mins, covered, until tender. Drain well, pressing out any excess water, stir in the chopped parsley and season.

  • Meanwhile, heat a griddle pan and cook the escalopes for 3-4 mins each side, pressing them down on the griddle to get even markings. Set aside in a warm oven for a few minutes before serving.

  • Serve chicken with the bulgar salad, hummus and olives. (Not suitable for freezing).

Top tip for making Griddled chicken escalopes

Woman's Weekly cookery editor Sue McMahon says: Making the chicken into escalopes means that you can cook the meat more quickly, as it's thinner.

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