Chicken Escalopes with Lemon Butter and Parsley
3 servings
20 minutes
Chicken escalopes with lemon butter and parsley are an exquisite dish of French cuisine that combines the tenderness of chicken fillet with the refreshing tang of lemon butter. Originally, escalopes were popular in French bistros, where quick and elegant cooking is valued. The crispy crust of parmesan and breadcrumbs complements the juicy texture of the meat, while aromatic parsley adds freshness. Serving escalopes with young potatoes enhances their rich flavor and creates a harmonious dish. This is the perfect treat for a cozy dinner or festive table, where sophistication meets simplicity. Lemon butter adds lightness, making the escalopes tender and juicy, while the harmony of flavors turns them into a true gastronomic delight.
1
Preheat the oven to 200 degrees and place a large skillet inside to heat. Mix the parmesan and breadcrumbs and place on one plate, put flour and spices on another plate, and pour lightly beaten eggs into a third plate.
- Grated Parmesan cheese: 50 g
- Crushed breadcrumbs: 50 g
- Wheat flour: 20 g
- Spices: 5 g
- Chicken egg: 2 pieces
2
Place the chicken fillet between 2 pieces of film and pound well to a thickness of 0.5 cm. Dredge the chicken in flour with spices, then in egg and breadcrumbs. Then again in egg and breadcrumbs.
- Chicken breast fillet: 2 pieces
- Wheat flour: 20 g
- Spices: 5 g
- Chicken egg: 2 pieces
- Crushed breadcrumbs: 50 g
3
Pour oil into a heated skillet and fry the escalopes for 2 minutes on each side until golden brown. Place the skillet with the chicken in the oven and cook for another 4 minutes until done.
- Olive oil: 4 tablespoons
4
In the meantime, make lemon butter. Melt butter in a small pan. Before it starts to darken, add lemon juice and parsley. Mix well.
- Butter: 50 g
- Lemon: 0.5 piece
- Chopped parsley: 1 tablespoon
5
Place the escalopes on warm plates and drizzle with hot oil. Serve with boiled young potatoes.
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
