Best Escalope Of Chicken Recipes

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA

Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella image

Love these escalopes with cherry tomatoes, ricotta, and mozzarella.

Provided by jonjonmarante

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 45m

Yield 2

Number Of Ingredients 13

Ingredients

½ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 (5 ounce) skinless, boneless chicken breast halves
salt and cracked ground black pepper to taste
1 tablespoon vegetable oil, or more to taste
¼ cup cherry tomatoes, halved, or more to taste
3 medium shallots, sliced
¼ teaspoon taco seasoning, or to taste
2 tablespoons ricotta cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g