Other

Lemon and parsley chicken escalopes recipe

Lemon and parsley chicken escalopes recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

A quick and easy chicken escalope recipe with a lemony zest to bring some fresh flavours to the table. Pretty much everyone loves chicken, but the trick is doing enough different things with it to keep it interesting!

1 person made this

IngredientsServes: 4

  • 200g (7 oz) grated Cheddar cheese
  • 200g (7 oz) breadcrumbs
  • 200g (7 oz) plain flour, seasoned with salt and freshly ground black pepper
  • 2 eggs, beaten
  • 4 chicken thighs, boned and flattened
  • 2 tablespoons olive oil
  • 7 tablespoons Dairygold
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground black pepper, to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat the oven to 200 C / Gas 6.
  2. Mix the grated cheese and breadcrumbs together in a food processor. Place mixture in a shallow dish, then set out two more dishes: one with the seasoned flour, and another with the beaten eggs.
  3. Toss the chicken in the flour, then pat off any excess. Dip each chicken into the beaten eggs, coat in the breadcrumbs, dip again into the egg, and coat again in breadcrumbs.
  4. Heat the oil in a frying pan. Fry the escalopes for 2 minutes on each side until golden, then set on a baking tray.
  5. Place escalopes in the oven and cook for 5 minutes.
  6. Once the escalopes are in, it's time to make the lemon and parsley Dairygold. First, melt the Dairygold in a small frying pan. Before it begins to brown, add the lemon juice and parsley and stir together.
  7. To serve, pop the escalopes onto warm plates, season to taste and pour over the lemon and parsley Dairygold.

To serve

These chicken escalopes go really well with new potatoes.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


In a large skillet or sauté pan, heat the butter and olive oil over medium heat.

If the chicken breasts are large, cut them in strips or cut them horizontally to make cutlets. Chicken tenders may also be used in the recipe.

Put the flour in a bowl or plate.

Sprinkle the chicken with kosher salt and pepper. Coat the chicken with the flour. Arrange the chicken in the pan, and cook until browned and cooked through, turning to brown all sides.

Remove the chicken to a plate, and add the garlic to the pan. Cook for 1 minute. Add the chicken broth (or chicken broth and wine mixture) and the lemon juice. Bring to a boil. Add the chicken back to the pan along with capers, if using. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.


Put each chicken breast between 2 sheets of cling film and, using a rolling pin or mallet, beat the chicken breasts out to an even thickness, until each one is about twice the original size.

Tip the flour on to a plate and add seasoning. Leave to one side. Beat the egg in a shallow dish. On another plate,mix together the breadcrumbs, lemon zest and parsley.

Dip a chicken breast in the flour and tap off any excess, then dip it in the egg to coat completely finally, dip in breadcrumb mixture and set aside. Repeat with the rest of the chicken.

Heat the butter and oil in a frying pan. Cook the breasts over a medium heat for 3-4 mins on each side. Drain on kitchen paper before serving.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Reviews

Really good! Spice was good. Halved the salt as per other review and did not need the extra. Next time I’ll cut up chicken into pieces to make flipping easier. Will be made often in our home!

Ok, made this again using leftover spice rub from the last time. Super spicy, I'm sweating! I did season it more heavily, maybe I hadn't mixed it well Last time, or maybe it wasn't seasoned heavy enough. Just as tasty, but more spicy this time. Addictive. Yummmmm!

Really tasty!! Followed recipe exactly, except I used skin on, bone in chicken thighs, since 2 whole birds was too much for 2 people. Kept the extra rub for future use. For some reason it wasn't very spicy at all. I'm kind of afraid I didn't mix it well enough and my next time using it will be insanely spicy. :) But really lovely flavours, the lemon is a really nice touch.

This was fantastic! I was looking for an alternative to BBQ sauce and stumbled on this recipe. The only suggestion I have is to reduce the salt by 1/2.

Sidneyfinger, nope, smoked paprika is just fine :)

Not a review, a question. Isn't it too much smoke to grill the chicken and use smoked paprika ?

My husband loves chicken and I was looking for a recipe to cook him a surprise meal. Because we don't have a bbq grill (silly NY apartment laws!!) I decided to use the oven. I had to baste the chicken initially with some olive oil, but the lovely marinade secretes so many juices that after one oil basting, I just slathered the marinade on the chicken, between roasting and turning. The recipe is delicious, my husband licked the baking tray clean. I think that's proof enough :) Happy cooking!

Made this last night for the first time, as written. My boyfriend and I thought it was fantastic. The bread and lemons are a great complement to the dish, and it makes a great presentation too. I made a yogurt sauce with mint and lemon to balance the heat, and that was really delicious. Paired it with a kale avocado salad. I would definitely make this for spice-loving friends.

Fantastic easy recipe took camping! Lemons a big hit.

My previous review had only two forks. Can't seem to get it to move to three on my phone. 3 forks!

Delicious! We cooked the chicken in pieces, as we had it before deciding to use this recipe, and grilled on a two-step fire as you would normally. Didn't have any crusty bread on hand, but boy that would have been great. We toned down the cayenne pepper by half and it was still pretty spicy.


To make an escalope, first mix the grated cheese and breadcrumbs together in a food processor.

Toss the chicken in the flour, then pat off any excess.

Dip each chicken into the beaten eggs, coat in the breadcrumbs, dip again into the egg, and coat again in breadcrumbs.

Heat the oil in a frying pan. Fry the escalope for two minutes on each side until golden.

Place in the oven (preheated to 200°C/400°F/Gas Mk 6) and cook for five minutes.

Once the escalopes are in, make the Dairygold, lemon and parsley sauce.

First, melt the Dairygold in a small frying pan. Before it begins to brown, add the lemon juice and parsley and stir together.

To serve, pop the escalopes onto warm plates, season to taste and pour the sauce over them.


Preparation

Step 1

Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.

Step 2

Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.

Step 3

Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50–60 minutes. Transfer to cutting boards and let rest 5 minutes.

Step 4

Meanwhile, drizzle bread on both sides with ¼ cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes transfer to a platter.

Step 5

Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.

Step 6

Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over serve with remaining lemons.

Step 7

Do Ahead: Chickens can be grilled 2 hours ahead hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.


Chicken Escalope with Lemon Sauce

Today I want to share a recipe for traditional Chicken Escalope with Lemon Sauce. If you are all having a good day, it’s about to get even better! This is a traditional dish in many countries, but I will share a version I learned while at culinary school in Italy. In France they call this dish Chicken Francaise but instead of using semolina flour they use white flour. I have had the French version and in my opinion, the semolina flour used in Italian recipe improves both the texture and flavor of the dish. Authentic Chicken Escalope with Lemon Sauce, is also called Scaloppine al Limone. using this recipe the chicken will be moist and crisp, and zesty. This dish features a classic combination of flavors, is easy to prepare, and is incredibly delicious. What’s better than that!

I learned how to make Authentic Chicken Escalope with Lemon Sauce while in culinary school at Fontana del Papa in Italy. Over the years, I have ordered versions of this dish in French, Italian and American restaurants. While each dish is similar, for me, this one works best. You won’t believe how easy it was to prepare and that it is possible for a dish with just a few simple ingredients to taste so good. In fact, as I continue to learn about great cooking, I am always amazed with dishes that incorporate very few ingredients, and pack lots of flavor!

The day I learned how to make this Chicken Escalope with Lemon Sauce I also learned how to prepare traditional Italian grilled zucchini, a vegetable side dish that I am planning to share with you on my next post. I hope you enjoy preparing this Authentic Chicken Escalope with Lemon sauce and that you can share it with you family and friends. Because it is simple to prepare, serve it the next time you have company, or are cooking for a special dinner date. It will leave you with plenty of time to mingle.


Lemon Parsley Chicken (Dairy-Free)

Lately I’ve preferred to bake a whole chicken rather than chicken filets. Filets are practically free of tasty fat and all other good things which the whole chicken has. What I like most is the crispy, fatty and tasty skin… Yes, I love to eat it but I also know many people who simply throw it away.

This dish is a hearty combination of few simple but appetizing — and healthy — ingredients. A few carefully thought elements create a tasty combination of flavors which are tied together with rich extra virgin olive oil.

Tips for making the dish

This is a very simple dish to make. Just mix the sauce ingredients together and pour over the chicken so that every part of the chicken is covered with the sauce.

Turning the chicken every half an hour makes sure that it’s baked evenly and every side gets a nice color.


Lemon Parsley Chicken (Dairy-Free)

1 whole (approx. 3 pounds = 1.4 kg) grass-fed/organic chicken (ready to bake)
1/4 cup = 60 ml organic extra virgin olive oil
1/4 cup = 60 ml freshly squeezed organic lemon juice
small bunch (= 0.7 oz = 20 g) fresh organic parsley
2 teaspoons unrefined sea salt (or to taste)

  1. Preheat the oven to 350 °F (175 °C).
  2. Place the chicken in a glass or ceramic baking dish breast-side up.
  3. Process the olive oil, lemon juice, parsley and salt in a food processor or with a hand blender into a smooth sauce.
  4. Pour the sauce over the chicken so that every part of the chicken is covered by the sauce.
  5. Bake in the oven altogether 1.5 hours (or until the juices run clear), turning every half an hour and basting with the fluid from the bottom of the baking dish.

Nutrition information Protein Fat Net carbs kcal
In total: 203.7 g 175.2 g 1.8 g 2396 kcal
Per serving if 4 servings in total: 50.9 g 43.8 g 0.4 g 599 kcal
Per serving if 6 servings in total: 33.9 g 29.2 g 0.3 g 399 kcal

Developing the dish

I simply was thinking of flavors which would go together. The first experiment I tried with lime, garlic, olive oil and salt. It was nice, but I was hungering for more herby flavor.

Parsley is thriving in my garden, so this dish was a perfect way to use it. I also had bought a big bag of organic lemons mainly for home-made lemonade, but I decided to use some lemon juice for this dish as well. I thought parsley and lemon go well together, and so they did!

Tips for variation

You can vary this dish very easily. Just substitute the ingredients which are not your favorite for something you are fond of. Substitute garlic for lemon, olive paste for salt, thyme for parsley, for example. Or add your preferred herbs and spices.

Instead of extra virgin olive oil — which has quite a strong taste — you can use milder tasting organic extra virgin coconut oil or light olive oil. Just melt the oil gently before combining it with other ingredients. Or, use simply melted butter instead of oil for a delicious buttery flavor.

If you don’t like a strong flavor of lemon, you can reduce the amount of lemon juice with one or even two tablespoons.

And last but not least, don’t throw away the carcass, use it for making delicious chicken stock!


Update 8th September 2016:

This recipe can be found from my Easy Everyday Cookbook and from my Finnish book for which I had to take a new photo since the old one is not high enough resolution:


Recipe Summary

  • Chicken:
  • 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sugar
  • 1 1/2 pounds chicken breast tenders
  • Sauce:
  • 2/3 cup flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot (about 1/2 shallot)
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Lemon slices, for garnish

For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl (don't worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar stir to combine. Add chicken tenders stir to coat with marinade. Set aside to marinate for 15 minutes.

While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.

Using tongs, place marinated chicken on the grill discard marinade. Cook about 4 minutes flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices. Store leftover sauce, covered, in refrigerator up to 3 days.