What are escalopes?
An escalope is just a thin, boneless cutlet of meat. Usually, it’s chicken, veal, or pork, and it’s been pounded until it’s nice and thin. The word “escalope” comes from French.
Escalopes are popular all over the world because they cook quickly and are easy to adapt to different recipes. You can bread them and fry them, sauté them, or grill them.
This article will focus on how to make chicken escalopes, with tips and tricks for getting a tender and flavorful result every time.
Preparing Chicken Escalopes: Butterflying and Bashing
To make chicken escalopes, you’ll start with a boneless, skinless chicken breast. Then, you’ll use one of two techniques to make the breast thinner: butterflying or bashing.
The Butterfly Method
To butterfly a chicken breast, lay it flat on a cutting board and use a sharp knife to slice it horizontally, almost all the way through. Then, open it up like a book. This creates two thinner cutlets that are easy to flatten further.
Butterflying gives you a more even thickness, which means the chicken will cook uniformly. It also makes it easier to stuff or roll the chicken if you want to.
The Bashing (Pounding) Method
Another way to make chicken breasts thinner is to pound them with a meat mallet. Place the chicken breast between two sheets of plastic wrap or inside a ziplock bag. Then, use the flat side of a meat mallet to gently pound the chicken until it’s about 3/4 inch thick. You want to pound it to about half its original thickness.
Creating the Perfect Breadcrumb Coating
The breadcrumb coating is what makes an escalope an escalope. Here’s how to get it right.
Homemade vs. Store-Bought Breadcrumbs
You can use breadcrumbs from the store, or you can make your own.
Homemade breadcrumbs often taste better and allow you to customize the flavor with your favorite herbs and spices. They’re also a great way to use up bread crusts or bread that’s past its prime.
Store-bought breadcrumbs are convenient and come in various textures, from fine to coarse to panko. Just check the expiration date to make sure they’re fresh.
Preparing Homemade Breadcrumbs
The process is pretty simple.
- Toast bread crusts or slices in the oven or air fryer until they’re dry and golden brown. If you’re using an air fryer, it should only take about 4 minutes.
- Use a food processor or blender to grind the toasted bread into breadcrumbs.
- Season with salt, pepper, and any herbs or spices you like.
Seasoning the Breadcrumbs
This is where you can really take your escalopes to the next level.
Dried herbs like oregano, basil, or thyme are classic choices. Spices like garlic powder, onion powder, or paprika can also add a lot of flavor. Don’t be afraid to experiment with different spice blends to create your own signature coating.
The Dredging Process: Ensuring a Crispy Coating
The key to a perfect escalope is a light, crispy coating. Here’s how to set up your dredging station and coat the meat for maximum crunch.
Setting Up the Dredging Station
The easiest way to dredge is to set up a three-bowl system.
- Bowl 1: Flour. Pour about 1/2 cup (70 grams) of flour into a shallow dish.
- Bowl 2: Eggs. Beat three eggs in a second shallow dish.
- Bowl 3: Breadcrumbs. Pour about 1 1/2 cups (225 grams) of breadcrumbs into a third shallow dish.
Next, you’ll want to season the flour with salt, pepper, and any spices you like. Paprika, garlic powder, and onion powder are all delicious choices.
The Dredging Steps
Now it’s time to dredge!
- Step 1: Flour. Dredge the chicken escalope in the seasoned flour, making sure it’s completely covered. Shake off any extra flour.
- Step 2: Egg. Dip the floured escalope into the beaten eggs, coating it thoroughly. Let the extra egg drip off.
- Step 3: Breadcrumbs. Press the egg-coated escalope into the breadcrumbs, ensuring they’re spread evenly over the meat. Gently press the breadcrumbs into the chicken to help them stick.
Cooking the escalopes: Frying and baking
You can cook your chicken escalopes in a pan or in the oven. Here’s how:
Frying chicken escalopes
- Heat about a 1/2 cup of vegetable oil in a large skillet over medium heat.
- When the oil is hot, carefully place the breaded escalopes in the pan, taking care not to crowd them.
- Fry for 2 to 3 minutes per side, until golden brown and cooked through. You’ll want to keep the heat at medium.
- Move the cooked escalopes from the pan and put them on a wire rack or a plate lined with paper towels to drain off the extra oil.
Baking chicken escalopes
- Heat the oven to 375°F (190°C).
- Lightly grease a baking sheet.
- Put the breaded escalopes on the baking sheet.
- Bake for 15 to 20 minutes, until golden brown and cooked through.
How to know when your escalopes are done (and what to eat with them)
The best way to make sure your chicken is cooked through is to use a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the meat.
Serve the escalopes right away. They’re great with fries, Arabic salad, or even a simple lemony cabbage slaw.
Final Thoughts
Making chicken escalopes is as easy as butterflying or pounding the chicken, coating it with breadcrumbs, and cooking it until it’s perfect.
Because it’s so versatile, you can customize this recipe to your tastes. Whether you stick to the basic recipe or experiment with different seasonings, you’re sure to enjoy the delicious results of homemade chicken escalopes.