Breaded Chicken (Chicken Escalope)
Prep time
Cook time
Total time
Breaded chicken doesn't have to be deep-fried! This version is pan-fried with a little bit of olive oil and has a well-seasoned, crispy crust on the outside while remaining moist and tender on the inside.
Recipe type: Meaty Mediterranean Lunches
Serves: 8 pieces
Ingredients
- 2 (8-oz.) boneless, skinless chicken breasts
- 2 tsp. salt
- 1[1/2] tsp. ground black pepper
- 1 cup whole milk
- 1 large egg
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs or crushed cornflakes cereal
- 1 TB. dried thyme
- 1 TB. dried oregano
- 1 TB. dried marjoram
- 1 TB. paprika
- [1/2] cup extra-virgin olive oil
Instructions
- Cut chicken breasts in half, holding the knife horizontally so you yield 2 thin pieces. Then cut each piece in half along the width for a total of 8 pieces. Evenly season chicken with 1 teaspoon salt and [1/2] teaspoon black pepper.
- In a shallow bowl, whisk together whole milk and egg. Set aside.
- Place all-purpose flour in another shallow bowl and panko breadcrumbs in a third shallow bowl. To each bowl add [1/2] teaspoon salt, [1/2] teaspoon black pepper, [1/2] tablespoon thyme, [1/2] tablespoon oregano, [1/2] tablespoon marjoram, and [1/2] tablespoon paprika, and stir to combine.
- Arrange the bowls in an assembly-line fashion. Drench chicken in seasoned flour, coat in milk-and-egg mixture, coat with seasoned breadcrumbs, and set on a plate. Repeat with remaining chicken pieces.
- Preheat a skillet over medium heat, add extra-virgin olive oil, and heat for about 2 minutes. Add chicken to the skillet, but do not overcrowd the skillet. Cook chicken for 5 minutes per side.
- Serve warm.
Nutrition Information
Serving size: 1 (2-ounce) piece Calories: 388 Fat: 18g Saturated fat: 3g Carbohydrates: 36g Sodium: 1,172mg Fiber: 3g Protein: 21g Cholesterol: 63mg