Breaded Garlic Chicken Escalopes

    35 min

    This delicious recipe takes the humble chicken breast and transforms it into a piece of deliciousness. The chicken is encrusted with seasoned breadcrumbs and fried to perfection. Serve with rice, pasta, potatoes, salad or in a sandwich.

    1261 people made this

    Serves: 4 

    • 2 teaspoons garlic granules or to taste
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 60g seasoned breadcrumbs
    • 125g plain flour
    • 125ml milk
    • 1 egg
    • 4 skinless, boneless chicken breast fillets, pounded thin
    • 250ml oil for frying or as needed

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a shallow dish, mix together the garlic granules, pepper, salt, paprika, breadcrumbs and flour. In a separate dish, whisk together the milk and egg.
    2. Heat the oil in a deep frying pan to 180 degrees C. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
    3. Fry chicken in the hot oil for about 5 minutes per side or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (935)


    After trying many breadcrumb recipes. I must say this is the best I have come across, taste compares with commercial equivalent and my official tasters (grandchildren ) absolutely love them.well done tanaquil 100% happy.  -  01 Oct 2013


    i added parmasan cheese to the breadcrumbs very tasty  -  12 Nov 2017


    My chicken didn't turn out well the first time I attempted to use the recipe as posted. I used chicken drumsticks, not breasts, and it took forever the inside of the chicken to cook while the outside coating became rubbery. So having been raised a good portion of my childhood in Kentucky I remembered that mamy people boiled the chicken first (not all the way cooked) before coating and frying. This allows for way less cooking time in the skillet and the for the coating to be crispy, not chewy. Also, a good way to get rid of that blood that comes from the bone while frying (if not using the boil method)...soak the chicken in ice and water with salt for about half an hour before cooking.  -  17 Apr 2006  (Review from Allrecipes US | Canada)