Perfect Chicken Escalope
Perfect Chicken Escalope



  • 4 boneless and skinless chicken breasts
  • 12 sage leaves, finely chopped
  • 12 crushed black peppercorns
  • 8 tbsp flour
  • 150ml milk
  • 2 eggs, beaten
  • 250g breadcrumbs
  • 180g butter
  • 1⁄2 lemon, juice only
  • Flatten the chicken breasts between two sheets of film, and season with sage and black pepper. Tip the flour into a bowl, beat the eggs and milk together in another bowl, and sprinkle the breadcrumbs onto a plate. Dredge the breasts in flour, then dip into the egg, and cover in breadcrumbs.
  • Heat 3/4 of the butter in a frying pan until foaming. Fry the breaded escalopes for 5 mins on each side, or until golden and crisp. Remove from the pan and keep warm. Heat the remaining butter in the pan, and when golden, stir in the lemon juice. Serve the escalopes with a rocket salad, drizzled with lemon butter. Perfection.
30 mins
4 serving

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