A breaded chicken escalope is a thin piece of chicken breast, coated in seasoned crumbs and fried until golden and crisp outside, juicy in the middle. Escalope simply means thinly sliced meat, which is why it cooks in minutes and stays tender.
I’ll be honest, if I ever spot a chicken escalope or schnitzel on a menu, I order it without thinking twice. My favourite is the truffled chicken Milanese at The Ivy in London, crumbed chicken finished with Parmesan and truffle. This chicken escalope recipe is my everyday answer to that craving, and it’s the exact breading and method I use for my katsu curry sauce.
The one thing that sets mine apart is the egg. I whisk Dijon mustard and fresh garlic straight into it, so every bite carries a little tang and warmth before you even reach the crumb.
What is a chicken escalope?
An escalope is a thin, flat piece of meat, usually chicken breast, that has been sliced in half or pounded until thin. Once breaded and fried, it becomes the crisp, golden cutlet you’ll know as chicken escalope, chicken Milanese or, with a slightly different crumb, schnitzel. You might also see thin breaded chicken sold as chicken cutlets, while UK supermarkets usually label the raw cut as chicken breast fillets.
Because the chicken is thin, it cooks fast and evenly, so you get a crunchy coating without drying out the meat. It’s a weeknight hero and a proven crowd-pleaser with children.
Why you’ll love this recipe
- It’s on the table in under 30 minutes, start to finish.
- Panko breadcrumbs give a lighter, crunchier coating than regular breadcrumbs.
- The Dijon and garlic egg wash builds flavour into the chicken, not just the crust.
- It freezes brilliantly, cooked or uncooked, so it’s ideal for batch cooking.
Ingredients you’ll need
- 4 skinless chicken breasts (about 600-700g)
- 3 large eggs
- 2 tsp Dijon mustard – my not-so-secret flavour boost
- 2 garlic cloves, finely grated or minced (or 1 tsp garlic powder)
- 100g panko breadcrumbs (about 2 cups)
- 1 tsp Italian seasoning, or a mix of dried oregano, basil and thyme, plus a pinch of onion powder if you like
- 1 tsp salt and ¼ tsp black pepper
- Olive oil or vegetable oil, for shallow frying
- Lemon wedges, to serve
Optional but lovely, stir 30g finely grated Parmesan through the crumbs for an Ivy-style finish.
How to make breaded chicken escalope
Set up a simple breading station before you start. Have your beaten eggs in one shallow dish and the seasoned crumbs in another, so coating the chicken goes quickly and stays tidy.
- Place each chicken breast between two sheets of cling film. Using a rolling pin or meat mallet, pound to an even thickness of roughly 1cm. If your breasts are very thick, slice them in half lengthways first with a sharp knife.
- In a shallow dish, whisk together the eggs, Dijon mustard, grated garlic and a pinch of salt and pepper. Add the chicken, turn to coat, and leave to sit for 10 minutes while you set up the crumb.
- In a second shallow dish, mix the panko, Italian seasoning, salt, pepper and Parmesan if using.
- Lift each piece from the egg, letting the excess drip off, then press firmly into the breadcrumb mixture until fully coated on both sides. Set the coated escalopes on a baking sheet or tray.
- Heat about 1cm of oil in a large frying pan or skillet over medium heat. Once hot, fry the escalopes for 2-3 minutes on each side until deep golden and cooked through. Work in batches of two so you don’t crowd the pan and drop the oil temperature.
- The chicken is done when the internal temperature reaches 75°C (165°F) on a meat thermometer. Rest on a plate lined with kitchen paper to drain any excess oil, then serve with lemon wedges.
My tips for the crispiest escalope
- The egg needs a full 10-minute rest on the chicken. It softens the surface so the panko grips, and it’s why I skip the usual flour step altogether.
- Take the chicken out of the fridge around 15 minutes before cooking so it’s closer to room temperature. It cooks through more evenly and the coating crisps up better.
- Keep the oil at a steady medium. Too hot and the crumb browns before the chicken cooks, too cool and it drinks up oil and turns greasy. Get it right and the crumb fries to golden perfection. If you’re unsure, drop in a single crumb, it should sizzle straight away.
- Don’t skip the kitchen paper at the end. A quick rest there keeps the coating crisp rather than steaming soft on the plate.
Can you make it in the air fryer?
Yes, and it’s a great lower-oil option. Spray the breaded escalopes on both sides with a little oil, then air fry at 200°C for 10-12 minutes, turning halfway, until golden and cooked through. Pan-frying still wins on crunch, but the air fryer is my go-to for reheating leftovers.
What to serve with chicken escalope
Crispy chips and a squeeze of lemon is the classic, and honestly hard to beat. A sharp green salad or a lemony slaw cuts through the richness nicely.
For something more filling, pour over my homemade katsu curry sauce. This breading is exactly what I use under that sauce for chicken katsu. A crispy chicken escalope also makes a brilliant sandwich, tucked into a soft roll with mayo and crisp salad.
How to store and freeze
Cooked escalopes keep in the fridge for up to 3 days in a sealed container. Reheat in the oven at 200°C or the air fryer to bring back the crunch, rather than the microwave.
To freeze, open-freeze the escalopes in a single layer until solid, then stack in a freezer bag for up to 3 months. You can freeze them breaded but uncooked, or fully cooked. Defrost in the fridge overnight before cooking or reheating.
Frequently asked questions
What is the difference between an escalope and a schnitzel?
Very little. Both are thin, breaded, fried cutlets. Schnitzel is the Austrian and German name, traditionally using fine dried breadcrumbs, while escalope is the French term for the thin cut of meat itself.
Can I bake chicken escalope instead of frying?
You can. Place on a lined tray, spray with oil, and bake at 200°C for 18-20 minutes, turning once. It won’t be quite as crisp as pan-fried, but it works well.
What is the best oil for frying escalopes?
Use an oil with a high smoke point such as vegetable, sunflower or light olive oil. Save extra virgin olive oil for drizzling, not frying.
How do I keep the coating from falling off?
Press the crumbs on firmly, and give the egg its full resting time so it grips the chicken. Letting the coated escalopes sit for a few minutes before frying also helps them hold together.
Other recipes you’ll love
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Easy crispy air fryer soy sauce chicken thighs
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Air fryer honey garlic chicken thighs
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Crispy honey garlic chicken with a sticky soy sauce
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Air fryer Japanese fried chicken (karaage)
Crispy breaded chicken escalope
Ingredients
- 4 skinless chicken breasts about 600-700g
- 3 large eggs
- 2 tsp Dijon mustard
- 2 garlic cloves finely grated
- 100 g panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- Olive or vegetable oil for frying
- Lemon wedges to serve
- Optional 30g grated Parmesan
Instructions
- Pound the chicken between cling film to an even 1cm thickness.
- Whisk the eggs, Dijon, garlic and a pinch of seasoning in a shallow dish. Add the chicken and rest 10 minutes.
- Mix the panko, Italian seasoning, salt, pepper and Parmesan in a second dish.
- Coat each escalope in the crumb, pressing firmly on both sides.
- Shallow fry in hot oil over medium heat for 2-3 minutes each side until golden and 75°C inside.
- Rest on kitchen paper and serve with lemon wedges.
Nutrition
Did you make this breaded chicken escalope?
Please let me know how this recipe turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. If you’d like more food inspiration, check out my index.