Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 1 teaspoon paprika (optional)
- Cooking oil, for frying
- Lemon wedges, for serving
- Fresh salad, for serving
Instructions
- Prepare the chicken breasts by pounding them to an even thickness of about 1/2 inch and season with salt, pepper, and optional paprika.
- Coat the chicken by dredging in flour, then dipping in beaten eggs, and finally, coating in breadcrumbs.
- Heat oil in a frying pan over medium heat and cook the breaded chicken for 4-5 minutes on each side, until golden brown.
- Remove from pan and drain on paper towels. Serve hot with lemon wedges and a side salad.
Notes
- Leftover chicken escalope can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness.
- This dish pairs well with mashed potatoes, steamed vegetables, or in sandwiches and wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 escalope
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg