Chicken Escallops
Chicken Escallops are tender, breaded chicken breasts cooked to golden perfection. The crispy coating combines Parmesan cheese and bread crumbs, offering a flavorful crunch. Ideal for a comforting dinner, they pair well with gravy or a fresh salad, appealing to those who enjoy hearty, savory dishes with a crispy texture.
Ingredients
Instructions
- Combine flour, salt, and black pepper; set aside.
- Combine bread crumbs and Parmesan cheese; set aside.
- Open each chicken breast and lay on waxed paper, then pound flat with a mallet.
- Dredge each chicken breast with the flour mixture and refrigerate for 30 minutes.
- Whip together the egg and cold water. Dip each floured chicken breast into the egg mixture, then drain thoroughly.
- Coat each chicken breast with the bread crumb and Parmesan cheese mixture, pressing the coating on firmly with a knife blade.
- Cover lightly and refrigerate for 30 minutes to firm the coating.
- Heat vegetable oil in a heavy skillet until bread cubes sizzle gently and brown on the edges.
- Fry each escallop in hot oil for 4 minutes on each side or until thoroughly cooked.
- Place on a serving platter and drizzle with hot chicken gravy, if desired.
Tips & Substitutions
For a lighter version, consider using whole wheat flour and panko breadcrumbs instead of all-purpose flour and regular breadcrumbs. If you don't have Parmesan cheese, Pecorino Romano can be a great substitute. Make sure to pound the chicken breasts evenly to ensure even cooking. Be careful not to overcrowd the skillet while frying, as this can lower the oil temperature and lead to soggy escallops.
Serving Suggestions
Chicken escallops are delicious served with a side of mashed potatoes or a fresh green salad. Drizzling them with hot chicken gravy enhances the flavor, but they also pair beautifully with a squeeze of lemon for brightness. For a complete meal, consider serving with steamed vegetables or a light pasta dish like Rainbow Pasta Dinner for added color and nutrition.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken escallops on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This helps maintain their crispy texture as opposed to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Escallops contains roughly 684 calories, with 16g protein, 108g carbohydrates, and 22g fat. It is an excellent source of protein (32% of the Daily Value), calcium (30% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2483mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make chicken escallops in advance?
Yes, you can prepare the chicken escallops up to the frying step and store them in the refrigerator for a few hours. This allows the coating to set. When ready to serve, simply fry them as directed. This can also save time on a busy weeknight.
What can I substitute for chicken gravy?
If you prefer not to use chicken gravy, a simple pan sauce made from the drippings left in the skillet can be a great alternative. Just deglaze the pan with some chicken broth, add a splash of white wine, and simmer until slightly thickened for a flavorful sauce.
How do I know when the chicken is fully cooked?
The best way to ensure chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C). Additionally, the juices should run clear when the chicken is pierced. Avoid cutting into the chicken until after cooking to keep it juicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).