Lemon and parsley chicken escalopes

    25 min

    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

    Serves: 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

    Prep: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.

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