Chicken Escalope

Crispy chicken escalope is a perfect weeknight dinner. Golden brown pieces of breaded chicken breast that have been fried to perfection! A handful of ingredients is all you need to prepare this classic chicken recipe.

Chicken escalope is something I grew up having often. I remember coming home from school when I was young to this delicious fried chicken alongside some fries or pasta. For a fried chicken recipe, it comes together much quicker than you’d think (the chicken breast is battered thin so it cooks quickly), and that makes this perfect for weekday meals.

What is chicken escalope

Chicken escalope is a popular dish in the Middle East and Asia, it’s made from battered chicken breasts that have been breaded and fried. The dish gets its name from the French term “escalope”, which is used to refer to thin slice of boneless meat (commonly referring to veal in Europe).

It’s believed that chicken escalope originated in Lebanon (as a result of Lebanon existing under the French mandate from the 1920s to the 1940s). Though there are many similar recipes around the world such as Egyptian chicken pane (which is also tied to colonial France) as well as Italian scaloppine and German schnitzel.

Ingredients

• Chicken breasts 

For flour

• All-purpose flour
• Black pepper, ground
• Salt
• Cayenne powder

For eggs

• Large eggs
• Black pepper, ground
• Salt
• Cayenne powder

For bread crumbs

• Breadcrumbs 
• Black pepper, ground
• Salt
• Cayenne powder

For frying

• Butter
• Neutral oil 

For herb butter (optional)

• Butter, softened
• Garlic cloves
• Red pepper flakes
• Italian seasoning
• Black pepper, ground
• Salt

How to make chicken escalope

There are a few different steps when it comes to homemade chicken escalope – don’t let that deter you though. The various steps and sections are just to help breakdown the process, most of the steps are very quick and simple to implement (including the optional but delicious herb butter).

Make the Herb Butter (optional)

In a small bowl, mix the softened butter with minced garlic, red pepper flakes, and Italian seasoning until well combined. Refrigerate the butter until it is cold and set.

Prepare the chicken

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness, about ¼ inch, using a meat mallet or rolling pin.

Set up a breading station

In a shallow dish, combine the flour with black pepper, salt, and cayenne powder.

In a second shallow dish, whisk together the eggs with a pinch of ground black pepper, salt, and cayenne powder.

In a third shallow dish, mix the breadcrumbs with a pinch of black pepper, salt, and cayenne powder.

Bread the chicken

Dredge each piece of flattened chicken breast in the flour mixture (dish one), shaking off any excess. Next, dip the floured chicken into the egg mixture (dish two), ensuring it’s fully coated. And finally, press the chicken into the breadcrumb mixture (dish three), coating both sides evenly. Set aside on a plate and repeat the process with any remaining chicken. 

Fry the chicken

Heat the butter and oil over medium heat in a large skillet. Once its hot, add the breaded chicken breasts and pan-fry for approximately three to four minutes per side, or until they’re cooked through with a golden brown exterior. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve alongside the optional herb butter, and enjoy!

Variation ideas

Extra crispy

For an extra crispy escalope, a popular practice involves using panko breadcrumbs instead of regular breadcrumbs (or a mix the two). There are no additional calculations here, a simple one to one swap is all you need to do. 

Additionally, some people opt to deep fry their chicken escalopes. Personally, I don’t love this option as it’s not only more oily, but also has a tendency to overcook the outer layer before the chicken is ready. Alternatively, you can try using an air fryer to create a slightly healthier version.

Extra flavorful

For an extra layer of flavor, add a touch of lemon zest to the breadcrumb mixture. This will give the escalope a fresh, citrusy note that pairs well with the richness of the butter and chicken.

Alternatively, for a more aromatic twist, consider adding finely chopped fresh sage to the breadcrumb mixture or herb butter. Sage complements the chicken well and adds a subtle, earthy flavor.

Other similar options include the addition of ground paprika, garlic powder, or onion powder to the breading stage. These are all easy additions that will help you customize the dish to suit your family’s tastes. 

Extra cheesy

One of the most common chicken escalope variations that I’ve seen is the addition of parmesan cheese. Some versions add the grated parmesan to the breading of the chicken itself, but more commonly, freshly grated parmesan is used as a topping.

Serving suggestions

Chicken escalope can be served with a variety option side dishes. For the purpose of this post, I’ve presented it alongside a plate of fries, some lemon wedges, and a herb-butter. But it’s also often served alongside ketchup and fresh vegetables, or with some sort of rice, homemade gravy, and a fresh thyme garnish.

Storage

Store any leftover chicken escalope in an airtight container in the refrigerator for up to two days. Reheat gently in a pan with a little butter to restore crispiness. Freezing is not recommended as it can affect the texture of the breading.