Chicken Escalope
Chicken Escalope was something my mother cooked often. She'd make huge batches because we were four children, and each of us brought our own friends. Mine was the house full of people, big and small, friends, friends of friends, and extended family who lived with us on weekend exeats from boarding school. There was always something delicious cooking, my mother was renowned for it. Requests made for Penne with Shrimp, Chicken Escalope and Crispy Shredded Beef - as in the one you get at Chinese restaurants, but better.
I’m pretty sure most of us had a version of this growing up, whether we called it Escalope, Milanese, Schnitzel or Chicken Tenders. I’ve experimented with dipping the Chicken in Flour prior to Eggs, it’s also delicious, but it’s an extra step I don’t feel it needs. What I do love is soaking the Chicken pieces in Milk for a few hours before prepping to cook. It renders the Chicken softer and juicer; try it. Don’t be afraid to experiment with flavors, we’ve done this a million different ways with compelling results. My favorite recent variation for example, was with Indian flavors. I marinated the pounded Chicken Breasts in a Yoghurt Based Tandoori Marinade overnight and seasoned my Breadcrumbs in Indian Spices - Garam Masala, Paprika and Turmeric; it was insane.
*As my children are small, I make our Escalope smaller than usual, so that they can hold it in their hands. Size as you please.
Sammy & Dean preparing Escalope for their cousin Zain’s arrival from London
Organic Ingredients: serves 6
3 Pastured Chicken Breasts
2 Cups Bread Crumbs, seasoned (see seasoning below)
2 Pastured Eggs + 3 Tablespoons Milk
Bread Crumb Seasoning: 1 Tsp. Paprika, 1 Tsp. Oregano, 1 Tsp. Sea Salt
Extra Virgin Olive Oil or Avocado Oil for cooking
Method
Cut Chicken to desired size, trying to keep them uniformly thin so that they cook evenly. Cover Chicken with Plastic Wrap and beat to flatten with a rolling pin until as thin as you can make it but without breaking it apart. Beat 2 Eggs in a bowl with a fork and mix in Milk. Piece by piece dip your flattened Chicken into your Egg and Milk Mixture until well coated and then into your seasoned Breadcrumbs, both sides until it’s well covered.
From here, you can either fry your Escalopes in a shallow non stick pan until cooked through, the way my mother used to make them; or you can bake in a 400F oven for 12 minutes on each side. If baking, drizzle some Cooking Oil on top of the Escalopes before cooking. Best served with your favorite Pasta and Tomato Sauce. Salad or Ketchup and Fries will also do.
Chicken Escalope with Penne Arrabbiata and Arugula Salad