Chicken escalopes

chicken escalopes

To save money, cut down on the amount of fillets you buy. When you flatten the fillets, you will be surprised that one fillet will serve two people.  Serve with Devils Tomato Sauce which is my regular tomato sauce with again a few drops of tabasco sauce.

Approx total cost: £4.73*

Serves: 4

Total time: 30 minutes


  • 4 chicken fillets (trimmed)
  • 1 tablespoon plain flour
  • 1 medium egg large
  • 100g fine breadcrumbs
  • 1 tablespoon sunflower or vegetable (for shallow frying)


  • Roll out cling film on a large chopping board, place each chicken fillet on the cling film and cover chicken with more cling film
  • Using a rolling pin, or something heavy, gently flatten each chicken fillet until 1cm thick
  • Remove from cling film. Repeat with other 3 chicken fillets
  • Place flour and seasoning in a large shallow bowl
  • Beat eggs in another bowl
  • Place breadcrumbs in a third bowl
  • Heat oil in a frying pan
  • Dip each chicken escalope into the flour, shake off excess flour, dip into eggs and then breadcrumbs
  • Place into hot oil immediately
  • Turn down heat after 4 minutes
  • Fry until golden brown and chicken is cooked (approx. 12-15 minutes)
  • Turn over once
  • Serve hot with vegetables and a warm mushroom or tomato sauce
  • Can be served with a salad or as a chicken burger

*(prices correct at time of publication – supermarket offers and prices may vary)