This easy and delicious recipe for Crunchy Chicken Escalopes is perfect for a quick, satisfying meal. Coated in a crispy, golden cornflake crust with a hint of Dijon mustard, it’s full of flavor and texture. This dish is versatile—you can swap ingredients based on what’s in your pantry. Enjoy a crispy, mouthwatering dinner in minutes!
Ingredients Needed:
- 2 chicken escalopes (or breast fillets), 200-300g (8-10 oz) total
- 70g Dijon mustard
- 1 clove garlic, peeled and finely grated or minced
- ½ teaspoon ground cinnamon
- 1 large egg
- 75g cornflakes
- 1½ teaspoons paprika (or Pimenton Picante)
- 2 tablespoons sunflower oil
- 1 lemon, cut into wedges
- Cherry tomatoes (to serve with)
- Rocket (or salad leaves of your choice, to serve)
How To Make Crunchy Chicken Escalopes?
- Prepare the Chicken: Take the chicken out of the fridge so it’s not too cold when frying. If you’re using filleted chicken breasts instead of escalopes, follow the same method.
- Make the Marinade: In a shallow dish that’s large enough for the chicken, combine the Dijon mustard, garlic, ground cinnamon, and egg, whisking them together until smooth.
- Coat the Chicken: Place the chicken escalopes in the marinade, turning them to ensure they’re fully coated. Leave them to sit in the mixture while you prepare the “crumbs.”
- Prepare the Cornflake Crumbs: Place the cornflakes in a bowl and crush them gently with your fingers, breaking them up into coarse crumbs (not powder). Add the paprika (or Pimenton) and mix using a fork.
- Coat the Chicken with Cornflakes: Dredge each chicken escalope in the cornflake crumbs, making sure they’re well-coated. Transfer them to a wire rack and let them rest for 5–10 minutes to dry out.
- Fry the Chicken: Heat the sunflower oil in a cast-iron or heavy-based frying pan over medium heat. When hot, fry the chicken escalopes for 3 minutes on one side, then carefully flip and cook for another 3 minutes, or until fully cooked through. Check the internal temperature to ensure it’s at least 75°C (165°F).
- Serve: Remove the chicken from the pan and place it on plates. Serve with cherry tomatoes and rocket (or your preferred salad leaves). Garnish with lemon wedges on the side for extra zing.
Recipe Tips:
- Marinate the chicken well: Let the chicken sit in the mustard and spice mixture for at least 10 minutes. This helps the flavors stick better and makes the taste stronger.
- Crush the cornflakes coarsely: Don’t crush the cornflakes too much. Aim for bigger crumbs to get a crunchier coating on the chicken.
- Use a hot pan: Heat your frying pan before adding the chicken. This helps make a crispy, golden crust.
- Don’t overcrowd the pan: Fry the chicken in small batches if needed. Too much chicken in the pan can make it soggy.
- Check the chicken’s temperature: Make sure the chicken is fully cooked by checking the temperature with a thermometer. It should be 75°C (165°F) inside.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature. After that, store it in an airtight container in the fridge for up to 2 days.
- Freeze: Allow the chicken to cool completely before freezing. Place the escalopes on a baking sheet to freeze until solid. Then, transfer them to a resealable bag or container and freeze them for up to 3 months.
- Reheat: Heat a little oil in a pan over medium heat. Cook the chicken for 3-4 minutes on each side until it’s hot and crispy.
Nutrition Facts:
- Calories: 390 kcal
- Total Fat: 19g
- Saturated Fat: 3.5g
- Cholesterol: 97mg
- Sodium: 614mg
- Potassium: 636mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 33g
Try More Nigella Lawson Recipes:
Nigella Crunchy Chicken Escalopes Recipe
Description
This easy and delicious recipe for Crunchy Chicken Escalopes is perfect for a quick, satisfying meal. Coated in a crispy, golden cornflake crust with a hint of Dijon mustard, it’s full of flavor and texture. This dish is versatile—you can swap ingredients based on what’s in your pantry. Enjoy a crispy, mouthwatering dinner in minutes!
Ingredients
Instructions
- Prepare the Chicken: Take the chicken out of the fridge so it’s not too cold when frying. If you’re using filleted chicken breasts instead of escalopes, follow the same method.
- Make the Marinade: In a shallow dish that’s large enough for the chicken, combine the Dijon mustard, garlic, ground cinnamon, and egg, whisking them together until smooth.
- Coat the Chicken: Place the chicken escalopes in the marinade, turning them to ensure they’re fully coated. Leave them to sit in the mixture while you prepare the “crumbs.”
- Prepare the Cornflake Crumbs: Place the cornflakes in a bowl and crush them gently with your fingers, breaking them up into coarse crumbs (not powder). Add the paprika (or Pimenton) and mix using a fork.
- Coat the Chicken with Cornflakes: Dredge each chicken escalope in the cornflake crumbs, making sure they’re well-coated. Transfer them to a wire rack and let them rest for 5–10 minutes to dry out.
- Fry the Chicken: Heat the sunflower oil in a cast-iron or heavy-based frying pan over medium heat. When hot, fry the chicken escalopes for 3 minutes on one side, then carefully flip and cook for another 3 minutes, or until fully cooked through. Check the internal temperature to ensure it’s at least 75°C (165°F).
- Serve: Remove the chicken from the pan and place it on plates. Serve with cherry tomatoes and rocket (or your preferred salad leaves). Garnish with lemon wedges on the side for extra zing.
Notes
- Marinate the chicken well: Let the chicken sit in the mustard and spice mixture for at least 10 minutes. This helps the flavors stick better and makes the taste stronger.
- Crush the cornflakes coarsely: Don’t crush the cornflakes too much. Aim for bigger crumbs to get a crunchier coating on the chicken.
- Use a hot pan: Heat your frying pan before adding the chicken. This helps make a crispy, golden crust.
- Don’t overcrowd the pan: Fry the chicken in small batches if needed. Too much chicken in the pan can make it soggy.
- Check the chicken’s temperature: Make sure the chicken is fully cooked by checking the temperature with a thermometer. It should be 75°C (165°F) inside.
Nigella Crunchy Chicken Escalopes Recipe