You might be wondering, why are you posting chicken that looks like my Catless post on Friday?
Or you might not be wondering about that at all. 😉
Well today I present to you: Chicken Escalope.
A sliced piece of succulent and tender chicken, topped with breadcrumbs providing a soft crunch. This is how it became known as ‘breaded chicken’.
Chicken Escalope aka what I like to call Catless 2.0 because they are both quite similar recipes for scrumptious fried chicken.
Personally I prefer chicken escalope to Catless. Let me explain to you why.
The chicken escalope is in my opinion softer than Mauritian Catless. I just prefer tasting the breadcrumbs in the chicken escalope, if that makes sense.
Like Catless, this can be stored in the freezer after preparation for a couple of days.
Once fried I like to eat chicken escalope either on its own, sprinkle some lemon juice on (The acidity works wonders on this chicken, its part of the marinating process) or eat it with spaghetti and tomato sauce.
Of course, the last one is my favourite. 😉
Lets get to the recipe now 🙂
Chicken Escalope Recipe
- 2 Chicken Breast sliced thinly
- 1 juice of a Lemon
- 4-6 tbsp olive oil
- Salt and Pepper
- 1/2 tsp Paprika
- Beaten Egg
- Bread Crumbs
- Vegetable Oil (for frying)
- Marinate the chicken in the olive oil, lemon, paprika, salt and pepper overnight (at least a couple of hours)
- Pass the mixture through the beaten egg followed by coating with bread crumbs
- Fry in vegetable oil until golden brown
- Remove to serve and Enjoy!
– The Cake Architect
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