Escalope Of Chicken Recipes

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
• Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
• Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
• Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
• Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
• Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN ESCALOPES WITH LEMON AND SERRANO HAM

Steps:

• Preheat oven to 350 degrees. Mix butter with plenty of pepper. Place chicken breasts in plastic wrap and beat with a rolling pin until 1/2 their original thickness.
• Place chicken in large, ovenproof dish with a slice of serrano ham crumpled on each one. Cut 8 thin slices from the lemon and place on edged of chicken/ham.
• Dot with pepper butter, salt if wanted, and bake for 30 minutes.

CHICKEN ESCALOPES SCALOPPINA

Steps:

• Flatten the meat between 2 large sheets of cling film, to make it very thin. Put the flour in a shallow dish and season. Coat each piece of meat in the seasoned flour.
• In a large frying pan, heat the oil and butter until very hot. Lay the meat in the pan and brown on each side over a high heat. Do not overcrowd the pan.
• Pour over the lemon juice and water. Simmer on a low heat until the sauce thickens.
• Season; sprinkle with the chopped parsley and serve immediately.

CRUNCHY CHICKEN CUTLETS

Steps:

• Take the chicken out of the fridge so that it isn't too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described above.
• Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the "crumbs."
• Put the cornflakes into a bowl and crush them by hand. This, sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.
• Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5 to 10 minutes so they can dry out.
• Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates, already strewn with tomatoes and arugula or salad leaves of your choice. Serve with lemon wedges.