Lemon Chicken Escalopes
Lemon Chicken Escalopes
Crispy, tender, and packed with fresh lemony goodness, my Lemon Chicken Escalopes are a family favourite you’ll want to make again and again! Paired with a simple arugula salad to create a perfect, balanced dish for lunch or a Sunday brunch.
Effortlessly elegant, my Lemon Chicken Escalopes are a perfect blend of simplicity and sophistication. Lightly breaded and pan-fried to a golden crisp, this dish is gorgeously irresistible!
Lemon Chicken Escalopes:
2 Boneless, skinless chicken breasts (butterflied and split into 4 filets)
Juice of a large lemon
1/2 Cup (60g) All-purpose flour
Salt and pepper to taste
2 Eggs (slightly beaten)
1 Cup (100g) Panko Bread crumbs
2-3 Tbs (30-45ml) Ghee (the secret ingredient for frying)
Arugula Salad:
Fresh arugula (rocket)
Salt and pepper
Extra Virgin Olive oil
Balsamic vinegar (or fresh lemon juice)
Shaved Parmesan Cheese
Prep time: 15-20 minutes / Cooking time: 10-15 minutes
Instructions:
Butterfly the chicken breasts and split them into 4 equal filets.
Place the filets into a large freezer bag. Pour in the juice of one lemon and seal the bag, removing excess air.
Using a meat mallet or rolling pin, pound the chicken filets evenly flat while they remain sealed in the bag. Refrigerate and allow to marinate for 20 minutes while you prepare the other ingredients.
Paner (bread) the chicken:
In a shallow dish, combine the flour, salt, and pepper.
Remove the chicken from the bag, allowing excess lemon juice to drip off, and dredge each filet in the seasoned flour, coating both sides lightly. Shake off any excess flour.
Using the ‘dry hand/wet hand’ method, dip the floured filet into the beaten egg. Cover completely and shake off any excess.
Place the filet into the panko breadcrumbs using the dry hand to push them over the filet to coat.
Fry the escalopes:
Heat the ghee in a large skillet over medium-high heat. (You can also add a touch of olive oil for a lighter texture.)
Once the ghee is hot and shimmering, add the chicken filets. Cook each side for about 2–3 minutes or until golden brown and cooked through. (You may need to work in batches depending on the size of your skillet.)
Argula (Rocket) Salad:
Season the arugula to taste with salt and pepper.
Dress the arugula with extra virgin olive oil and balsamic vinegar. Toss.
Serve:
Plate the lemon chicken escalopes, adding a few extra lemon slices.
Drizzle any leftover pan juices over the chicken for added flavor, or squeeze additional lemon juice on top for a bright finish.
Add the salad to the plate, adding shaved parmesan cheese.
Tips:
For an extra-crispy crust, make sure not to overcrowd the pan when frying.
Serve with a simple arugula salad dressed in olive oil and balsamic vinegar or lemon juice for a perfect pairing.
