Crispy Fried Chicken Escalope
This recipe is for crispy chicken escalope, marinated in milk and white vinegar with spices, then coated in flour, egg and milk, and breadcrumbs. It is then chilled briefly in the freezer and cooked in the oven or air fryer until crisp. It is served with lightly boiled, then browned potato wedges, sautéed vegetables, and a cocktail sauce made with mayonnaise, ketchup, honey, and sauce.
A chicken escalope recipe that is fried or crisp-cooked without added oil.
Like breaded chicken cutlets or schnitzel-style chicken.
Ingredients
- 1 kilogram Chicken breast
- 1 cup Milk
- a little White vinegar
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1/2 teaspoon White pepper
- 1/2 teaspoon Ginger
- 1 teaspoon Onion powder
- 1 1/2 teaspoons Garlic powder
- a pinch Turmeric
- Flour
- Garlic powder
- Onion powder
- Ginger
- Salt
- Paprika
- White pepper
- Breadcrumbs
- 2 Eggs
- Potatoes
- 2 liters Boiling water
- the amount of a coffee finjan White vinegar
- 1 tablespoon Salt
- a drizzle Olive oil
- Carrots
- Zucchini
- Broccoli
- Cold (iced) water
- Butter
- Mayonnaise
- a little Honey
- Ketchup
- Sauce
Instructions
- Mix the milk with a little white vinegar in a bowl until the mixture thickens, then use it as a marinade for the chicken.
- Add 1 kilogram of chicken breast to the marinade bowl along with 2 teaspoons of salt, 1 teaspoon of paprika, 1/2 teaspoon of white pepper, 1/2 teaspoon of ginger, 1 teaspoon of onion powder, 1 1/2 teaspoons of garlic powder, and a pinch of turmeric, then mix well.
- Cut the chicken breast into 3 pieces, then pierce the pieces with a fork in the bowl so the marinade penetrates.
- Mix the flour in a bowl with garlic powder, onion powder, salt, ginger, paprika, white pepper, and turmeric as stated in the recipe. Then prepare another bowl for the liquid mixture of 2 eggs, 1 cup of milk, and a pinch of white pepper.
- Coat the chicken pieces first in flour, then in the liquid mixture, then pass them through the breadcrumbs and press them well with your hand. Place them on a tray or plate.
- Place the coated chicken pieces on a tray or plate, then put them in the freezer so the outer coating sets.
- Cut the potatoes into wedges, wash them well, then place them in boiling water with the amount of a coffee finjan of white vinegar and 1 tablespoon of salt for 4 minutes.
- Drain the potatoes on kitchen paper, then toss them with a drizzle of olive oil. Place them in the oven or air fryer at the highest temperature until browned.
- Place the carrots, zucchini, and broccoli in salted boiling water for 4 minutes, then transfer them immediately to cold iced water to stop the cooking and preserve their color, then drain them.
- Place the sautéed vegetables in a frying pan with butter to give them a light sear.
- Mix the mayonnaise with a little honey, ketchup, and sauce to prepare the cocktail sauce.
- Cook the chicken escalope pieces in the oven or air fryer at the highest temperature until crisp and golden.
- Serve the escalope hot with potato wedges, sautéed vegetables, and cocktail sauce.