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One of my favorite weekday meals is crispy chicken escalope with seasonal herbs. I quickly pound chicken breasts thin and coat them with a crisp herbal breading. They fry super fast and go with numerous seasonal side dishes.
If you have chicken breasts and want to get dinner on the table quickly, this is your dish! It requires minimal effort and lots of flavor.
How to Make Crispy Breaded Chicken Breast
The first thing I like to do is get 3 dishes out for coating the chicken:
I place these dishes next to my stovetop to transfer the chicken easily.
Next, I get my frying pan and drying rack ready. I like to use brown paper bags or newspaper under my drying rack if I have them. They do a nice job soaking any excess oil that drips.
I choose to fry with extra virgin olive oil. Extra virgin olive oil does NOT have a high smoke point, so I heat it to medium or medium-high heat. And as I shallow fry these chicken breasts, the oil only needs a few minutes to get hot. I turn the heat on when I start to coat the chicken.
Pounding Chicken Breasts
You’ll want to get your chicken breasts about 1/4″ thick. Use a meat mallet and a plastic bag or parchment to cover the breast so you can pound it thinly. This turns the chicken into chicken paillard (thin, even chicken breasts). Fried chicken paillard = chicken escalope or chicken schnitzel. Whatever the name, the thinness makes these chicken breasts special.
Frying Chicken Paillard
Once your chicken is thin, you can start the coating and frying process. Add 1/2 ” oil to the frying pan and turn the heat to medium-high.
Dredge both sides of a chicken breast in the seasoned flour. Then, use one hand to transfer and coat both sides in the egg wash.
Lastly, dredge the chicken in the crispy panko coating. Flip it over. Press it down to get the final side coated.
Move the chicken into the frying pan. Let it fry for about 2-3 minutes. Get the next piece of chicken ready during this time.
Once the chicken is golden on both sides, move the crispy chicken escalope to the drying rack.
Finally, sprinkle the top of the crispy chicken escalope with flaky salt. You could also sprinkle with more herbs and some lemon if you like.
Serving Suggestions for Escalope with Seasonal Herbs
This crispy breaded chicken is quite versatile. I like to serve it in various ways:
- Roasted broccoli and roasted sweet potatoes.
- Green beans and mashed potatoes.
- Sliced on top of a chopped salad.
- With pasta marinara and Parmesan or topped with mozzarella and broiled as a chicken Parmesan.
- Black-eyed peas and sauteed greens.
- Blistered marinated zucchini and tomato salad.
- Greek salad and olives.
- Crispy chicken sandwich with slaw and pickled fresnos.
As you can see, most of these sides are quick and easy to accompany the chicken. They can be cooked or prepped while you cook the chicken, or thrown together at the last minute.
The chicken is also great as leftovers.
Seasonal Herb Combinations for Crispy Chicken Escalope
The herbs I use in my panko coating depend on the season. I also consider what I have in my garden. My go-to is probably thyme because I can grow it almost year-round. And it pairs so nicely with chicken.
Whichever herb combination you choose, your chicken will sing with flavor! I hope you enjoy this escalope with seasonal herbs as much as my family does.
Ingredients
- 1 pound boneless skinless pasture raised chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- ¼ cup wheat germ optional, for added texture and nutrition
- 2 tbsp finely chopped seasonal herbs thyme, parsley, oregano, etc.
- ½ tsp fine sea salt
- ½ tsp black pepper divided
- ½ cup extra virgin olive oil for shallow frying
- Lemon wedges for serving
- maldon salt or any flaky salt
Instructions
Prepare the Coating Stations (Set up three shallow dishes)
- One with seasoned flour (½ tsp salt, ¼ tsp black pepper).1 cup all-purpose flour, ½ tsp fine sea salt, ½ tsp black pepper
- One with whisked eggs, seasoned with salt and pepper.2 large eggs
- One with panko, wheat germ (if using), seasonal herbs, and a pinch of salt.2 cups panko breadcrumbs, ¼ cup wheat germ, 2 tbsp finely chopped seasonal herbs
Pound the Chicken
- Place the chicken breasts between parchment paper or inside a plastic bag.1 pound boneless skinless pasture raised chicken breasts
- Using a meat mallet, pound them to about ¼-inch thickness.
Dredge the Chicken
- Coat each piece first in flour, then in the egg mixture, and finally in the herbed panko, pressing gently to adhere.
Heat the Oil & Fry
- In a large skillet, heat ½-inch of olive oil over medium to medium-high heat.½ cup extra virgin olive oil
- Once hot, fry each escalope for 2-3 minutes per side, until golden brown and crispy.
Drain & Serve
- Transfer to a drying rack lined with brown paper or paper towels.
- Sprinkle with flaky salt and serve with lemon wedges.Lemon wedges, maldon salt
Notes
- Winter: Rosemary, thyme, sage
- Spring: Chives, dill, parsley, chervil
- Summer: Basil, oregano, tarragon
- Fall: Thyme, marjoram, sage
