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Chicken Escalope
If you’re looking for a quick meal to prepare for lunch or dinner, this chicken escalope recipe served with coleslaw and dips delivers restaurant-quality results in your own kitchen. Featuring American Garden Breadcrumbs Plain for a perfectly crisp, golden coating, paired with the classic tang of American Garden U.S. Ketchup and the rich, smoky flavour of American Garden BBQ Sauce Original this classic European dish transform simple chicken breasts into crunchy, flavour-packed delight. Ready in under 30 minutes, chicken escalope offers the ideal solution when you want something sophisticated yet approachable for any meal of the day.
Perfect Pairings for Chicken Escalope
- Traditional coleslaw made with American Garden Real Mayonnaise Original
- Fresh mixed salad with American Garden Italian Dressing & Marinade
- Fresh tomato salad with American Garden Balsamic Vinaigrette Dressing
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15m
4 
MEDIUM
Ingredients
4 chicken breasts, skinned
4 tablespoons all-purpose flour
Salt and Ground Black Pepper to taste
2 large eggs
100g American Garden Breadcrumbs Plain
4 tablespoons fresh parsley, finely chopped
60g butter
2 tablespoons sunflower oil
For serving:
Fresh coleslaw
American Garden U.S. Ketchup
American Garden BBQ Sauce Original
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Preparation
Place each chicken breast between sheets of cling film and, using a rolling pin or meat mallet, gently pound the chicken breasts to an even thickness until each one is approximately twice the original size. This creates the classic escalope shape and ensures even cooking.
Set up your breading station with three separate plates: place flour seasoned with salt and Ground Black Pepper on the first plate, whisk eggs in a shallow bowl for the second station, and combine American Garden Breadcrumbs Plain with chopped fresh parsley on the third plate.
Working with one piece at a time, dip each flattened chicken breast first in the seasoned flour, tapping off any excess to ensure even coating.
Next, dip the floured chicken completely in the whisked egg, ensuring all surfaces are coated.
Finally, press the chicken into the breadcrumb and parsley mixture, coating both sides thoroughly and pressing gently to help the coating adhere. Set aside on a clean plate and repeat with remaining chicken breasts.
Heat butter and sunflower oil in a large frying pan over medium heat until the butter foams and the mixture is hot but not smoking.
Carefully place the breaded chicken escalopes in the pan and fry for 3-4 minutes on each side
Remove chicken escalope from pan and drain briefly on kitchen paper to remove excess oil.
Serve immediately with fresh coleslaw, American Garden U.S. Ketchup, and American Garden BBQ Sauce Original as dip.
How Can You Prep Chicken Escalope Ahead to Save Time?
Save time in the kitchen by prepping chicken escalope ahead of time. You can pound and bread the chicken up to 4 hours before cooking, and pre-mix the American Garden Breadcrumbs Plain and parsley coating for quick assembly. Set up the breading station the day before to make the process even smoother. If you’re cooking for a group or planning meals ahead, prepare larger batches and store the breaded escalopes on parchment-lined trays in the fridge until you’re ready to cook.
How Should You Store Leftover Chicken Escalopes?
To keep your chicken escalope fresh, store cooked pieces in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 8–10 minutes to restore crispiness.