Breaded Chicken (Chicken Escalope)


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.

Nutritional info
per serving

Calories 388
Fat 18g
Saturated fat 3g
Carbohydrates 36g
Sodium 1,172mg
Fiber 3g
Protein 21g
Cholesterol 63mg

Breaded Chicken (Chicken Escalope)

8 pieces
Prep time: Cook time: Total time:


  • 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


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.

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