Chicken Escalope

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 661kcal

Ingredients

  • 1 lb Chicken breast boneless skinless butterflied
  • 1 cup All-purpose flour
  • 2 Eggs
  • 1 cup Breadcrumbs
  • 2 tbsp Vegetable oil
  • 2 tbsp Butter

Sauce

  • 4 tbsp Butter
  • 2 tbsp Shallot sliced
  • 6 oz Mushrooms sliced
  • 1 tbsp Fresh thyme minced
  • 2 tbsp All-purpose flour
  • 1 cup Milk
  • 2 tbsp Lemon zest
  • 4 tsp Lemon juice
  • 2 tbsp Fresh parsley chopped

Instructions

  • Butterfly the chicken breasts to get them uniform in size before pounding. Cover with plastic wrap and gently pound using a mallet or rolling pin to about ¼ inch thick.
  • Mix flour, salt in a medium bowl. Scramble eggs in a second bowl. Place bread crumbs seasoned with salt and pepper in a third bowl.
  • Dip each piece of chicken in the flour, shake off excess and then coat with egg. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
  • In a saute pan over medium heat, melt the butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will emit liquid, continue cooking until the liquid evaporates, about five minutes. Add flour and stir and cook for 3 more minutes.
  • Add the milk one third at a time, stirring as you go until the sauce becomes thick and creamy.
  • Season with salt, pepper and lemon zest. Remove from heat and set aside while you cook the chicken.
  • In a large sauté pan over medium heat, melt butter with the oil until hot.
  • Remove chicken from refrigeration and fry pieces until browned on both sides to an internal temperature of 160 degrees using a thermometer. Because they are pounded thin, they will only take a few minutes on each side.
  • Once cooked place the chicken on paper towels to drain any excess grease, then drizzle lemon juice over each piece. At the same time place the pan with the sauce back on medium heat to get hot.
  • Pour the sauce over the chicken, garnish with chopped parsley.

Video

Nutrition

Calories: 661kcal | Carbohydrates: 53g | Protein: 38g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 206mg | Sodium: 544mg | Potassium: 790mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1027IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 4mg

Chicken Escalope

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 661 kcal

Ingredients
  

  • 1 lb Chicken breast boneless skinless butterflied
  • 1 cup All-purpose flour
  • 2 Eggs
  • 1 cup Breadcrumbs
  • 2 tbsp Vegetable oil
  • 2 tbsp Butter

Sauce

  • 4 tbsp Butter
  • 2 tbsp Shallot sliced
  • 6 oz Mushrooms sliced
  • 1 tbsp Fresh thyme minced
  • 2 tbsp All-purpose flour
  • 1 cup Milk
  • 2 tbsp Lemon zest
  • 4 tsp Lemon juice
  • 2 tbsp Fresh parsley chopped

Instructions
 

  • Butterfly the chicken breasts to get them uniform in size before pounding. Cover with plastic wrap and gently pound using a mallet or rolling pin to about ¼ inch thick.
  • Mix flour, salt in a medium bowl. Scramble eggs in a second bowl. Place bread crumbs seasoned with salt and pepper in a third bowl.
  • Dip each piece of chicken in the flour, shake off excess and then coat with egg. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
  • In a saute pan over medium heat, melt the butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will emit liquid, continue cooking until the liquid evaporates, about five minutes. Add flour and stir and cook for 3 more minutes.
  • Add the milk one third at a time, stirring as you go until the sauce becomes thick and creamy.
  • Season with salt, pepper and lemon zest. Remove from heat and set aside while you cook the chicken.
  • In a large sauté pan over medium heat, melt butter with the oil until hot.
  • Remove chicken from refrigeration and fry pieces until browned on both sides to an internal temperature of 160 degrees using a thermometer. Because they are pounded thin, they will only take a few minutes on each side.
  • Once cooked place the chicken on paper towels to drain any excess grease, then drizzle lemon juice over each piece. At the same time place the pan with the sauce back on medium heat to get hot.
  • Pour the sauce over the chicken, garnish with chopped parsley.

Video

Nutrition

Calories: 661kcalCarbohydrates: 53gProtein: 38gFat: 33gSaturated Fat: 19gCholesterol: 206mgSodium: 544mgPotassium: 790mgFiber: 3gSugar: 6gVitamin A: 1027IUVitamin C: 14mgCalcium: 158mgIron: 4mg
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