Recipe - escalope of chicken - The Student Room

Escalope of Chicken

A nice and easy dish that looks great, and is great for impressing the parents or other half!



  • 2 chicken breasts, boned, skinned & pounded thin
  • 1 egg
  • 1 tablespoon of milk
  • Some plain flour
  • 100g dry breadcrumbs
  • Olive oil
  • 1 fresh ball of mozzarella

For the tomato sauce

  • Olive oil
  • 1 shallot
  • 1 clove of garlic
  • Approx 200g cherry tomatoes
  • ½ teaspoon dried basil
  • Handful of fresh basil

For the potatoes

  • 250g potatoes
  • 1 teaspoon chilli powder


  • Preheat an oven to 200°C.
  • Peel and dice the potatoes. Boil for 5 minutes, then drain well, and leave to one side.
  • Slice the chicken breasts into butterflys. Powder them with a little plain flour.
  • Beat the egg and milk together. Dip the chicken breasts in the mixture, them coat in the breadcrumbs.
  • Fry the chicken breasts with a little olive oil, giving them about two minutes on each side, then remove and place on a baking tray.
  • Chop the garlic and shallot, and fry together on a medium heat until golden, then chop the the cherry tomatoes in half, and add them with the fresh and dried basil to the pan. Cook until the tomatoes are softened.
  • Spoon the sauce over the chicken breasts. Slice the mozzarella, and layer over the sauce. Cook in the oven for approximately eight minutes; until the chicken is cooked and the cheese is golden.
  • Heat some olive oil in a pan, add the diced potatoes, sprinkle the chilli powder over, and sauté until golden brown.