CHICKEN ESCALOPES | DINNER RECIPES | GOODTO
Provided by: Jessica Dady
Total time: 18 minutes
Prep time: 10 minutes
Cook time: 8 minutes
Yield: Serves: 2
|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|
|1tbsp sunflower oil|
- 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.
- 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.
- 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.
- 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.
@context https//schema.org, Calories 523 Kcal, SugarContent 2 g, FatContent 24 g, SaturatedFatContent 9.8 g, SodiumContent 1 g, ProteinContent 47.3 g, CarbohydrateContent 28.7 g
CHICKEN ESCALOPE RECIPE – BBC FOOD
Provided by: Paul Merrett
Prep time: 30 minutes
Cook time: 30 minutes
Yield: Serves 4
|4 boneless chicken breasts, skin removed|
|10-12 fresh sage leaves, finely chopped|
|12 black peppercorns, crushed|
|8 tbsp plain flour|
|2 free-range eggs, beaten|
|150ml/5fl oz milk|
|250g/9oz fresh breadcrumbs|
|180g/6¼oz unsalted butter|
|½ lemon, juice only|
|olive oil, for drizzling|
|splash balsamic vinegar|
|100g/3½oz wild rocket leaves|
|80g/3oz freshly grated parmesan, to serve|
- For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper.
- Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.
- Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.
- Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm.
- Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.)
- Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.
- For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.
- To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan.
CHICKEN SCHNITZEL WITH COLESLAW RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Dinner, Main course
Total time: 40 minutes
Prep time: 30 minutes
Cook time: 10 minutes
|4 small chicken breasts|
|3 tbsp grated parmesan|
|1 large egg, beaten|
|75g dried breadcrumbs (we used panko)|
|75ml vegetable oil|
|300g white cabbage, shredded|
|1 large carrot, peeled and grated|
|6 spring onions, sliced diagonally|
|1 red-skinned apple, grated|
|150g pot natural yogurt|
|juice ½ lemon|
|2 tsp English mustard|
- For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.
- Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, ask your child to bash the chicken until it is 2-3mm thick.
- Put the flour on a plate and season, then put the egg on another plate. Get your child to dip the chicken in the flour to coat, then into the egg.
- Mix together the breadcrumbs and Parmesan in a shallow bowl, then ask your child to toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.
- Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.
Calories 430 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.1 milligram of sodium
CHICKEN ESCALOPE WITH HAM AND CHEESE RECIPE | EAT SMARTER USA
Total time: 55 minutes
|4 Chicken breasts (ready to cook, skinless, each about 160 grams)|
|4 slices cooked ham|
|4 slices Cheddar cheese|
|1 Tbsp thyme|
|150 grams breadcrumbs|
|30 grams clarified butter|
|thyme (for garnishing)|
|1 organic lemon (cut into wedges)|
- Preheat the oven to 180 ° C top and bottom heat Preheat.
- Rinse meat, pat dry and cut a pocket lengthwise in each breast. Open chicken breasts up and lightly season with salt and pepper. Place a slice of ham and cheese on top. Blanch tomatoes in boiling water, rinse in cold water and peel, quarter and remove seeds, dice. Spread tomatoes on cheese, sprinkle with some thyme leaves and fold chicken breasts. Secure with toothpicks. Season meat on outside with salt and pepper, coat with flour, dip into beaten egg and roll in breadcrumbs, pressing firmly. Heat butter in a pan and sear chicken on both sides until golden brown. Place into a baking dish and bake in preheated oven at 180°C (approximately 350F) for about 10-15 minutes.
- Arrange on plates and garnish with thyme and lemon wedges. Serve.
CHICKEN ESCALOPES WITH THYME RECIPE | CHICKEN RECIPES | TESCO …
Provided by: Tesco Real Food
Total time: 45 minutes
Prep time: 37 minutes
Cook time: 8 minutes
|4 x 150g skinless chicken breast fillets|
|2 large cloves garlic|
|6 sprigs fresh thyme|
|large handful fresh flat-leaved parsley|
|2 tbsp olive oil|
|juice of a lemon|
|salt, to taste|
|pepper, to taste|
- Put the chicken breasts between 2 sheets of heavy duty cling film and bash them with a rolling pin until they are about 1cm thick, then place in a large shallow non-metallic dish.
- Peel the garlic and thoroughly crush it using the flat blade of a meat cleaver, or a pestle and mortar. Take the little thyme leaves off the stalks and roughly chop the parsley, then in a small bowl, mix garlic, thyme leaves and most of the parsley with the olive oil, lemon juice and seasoning. Spoon the mixture over the chicken to thoroughly coat (rubbing it in with clean hands), cover and leave for 30 minutes.
- Heat a large non-stick frying pan or ridged griddle pan and cook the escalopes (with any juices left in the marinating dish) for 3-4 mins each side over medium-hot heat or until cooked through and golden – there should be no pinkness in the centre of the escalopes when cooked. Serve with any pan juices, garnished with remaining parsley. Try serving each portion with 125g new potatoes steamed in their skins and 3 tbsp steamed broad beans – adds 160 calories.
Calories 213 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 0.6 grams carbohydrate, SugarContent 0 grams sugar, FiberContent 0.3 grams fibre, ProteinContent 36.3 grams protein
BAKED CHICKEN SCHNITZEL RECIPE | ALLRECIPES
Provided by: Chef V
Categories: Breaded Chicken Breasts
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
|1 tablespoon olive oil, or as desired|
|6 chicken breasts, cut in half lengthwise (butterflied)|
|salt and ground black pepper to taste|
|¾ cup all-purpose flour|
|1 tablespoon ground paprika|
|2 large eggs, beaten|
|2 cups seasoned bread crumbs|
|1 large lemon, zested|
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
- Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.
- Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.
- Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
- Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Calories 382.7 calories, CarbohydrateContent 40.2 g, CholesterolContent 127 mg, FatContent 9.1 g, FiberContent 2.9 g, ProteinContent 33.1 g, SaturatedFatContent 2.2 g, SodiumContent 809.8 mg, SugarContent 2.6 g