🍗 Chicken escalope
Escalope de poulet is a thin, flattened chicken breast fillet pan-fried quickly in butter until golden on the outside and tender inside. It is simple, mild and juicy, and takes on the nutty flavour of browned butter. In France it is an everyday dish, served with vegetables, rice or a green salad and a squeeze of lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 chicken breasts, about 180 g each
- 15 g butter
- Salt, black pepper
- ½ lemon
- 1 tbsp chopped parsley
Method
- Cut each breast horizontally or pound it to an even 1 cm thickness.
- Season with salt and pepper.
- Melt the butter in a pan over medium-high heat until foaming.
- Cook the escalopes 3 minutes per side until golden and cooked through.
- Serve with lemon juice and parsley.
How to make it lighter
- Use a non-stick pan and only 1 tsp butter per escalope: 5 g butter ≈ 37 kcal.
- Pound the meat thin so it cooks quickly and needs less fat.
- Serve with steamed vegetables and a lemon squeeze instead of a cream sauce.
History
An escalope is a thin boneless slice of meat, a technique long used in French cooking. Chicken escalopes are a staple of French home cooking and school and canteen menus today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →