Eggy Chicken Escalopes

Here’s a quick and easy recipe for chicken that I’ve had for ages but never got around to trying out.  This morning, I took some chicken from the freezer to defrost for a casserole tonight, but then one by one, each family member announced they wouldn’t be home for dinner today (a not infrequent occurrence).  So, rather than make the casserole anyway, I decided to use the chicken to try something new from my collection of recipes that are just waiting to be tested.  This particular recipe comes on an old recipe card from Tesco entitled “Healthy Eating Chicken Escalopes” by Brian Turner. I’m not entirely sure it’s “healthy” as it’s fried, but the simple egg coating helps keep the chicken deliciously moist whilst cooking.

It was very easy to convert this recipe to be suitable for coeliacs, I simply used gluten-free flour instead of normal flour.  Serve with a crisp salad and grilled tomatoes and mushrooms or if you’re feeling a little more indulgent, it goes really well with chips (gluten-free ones of course!)

Eggy Chicken Escalopes


Serves 4

  • 4 chicken escalopes or 2 large chicken breasts sliced in half
  • 2 small eggs
  • 2 tbs crème fraîche
  • 1 tsp chopped parsley
  • 2 tbs gluten-free flour
  • 2 tbs olive oil


  1. Put the flour in a bowl and season with salt and pepper
  2. Coat the chicken in the flour and shake off any excess
  3. Whisk the eggs, crème fraîche and parsley together
  4. Heat the oil in a large frying pan
  5. Coat the chicken in the egg mixture and place directly into the hot oil
  6. Cook over a medium heat for 8-10 minutes, turning half way though, until golden brown and cooked through
  7. Drain on kitchen paper and serve at once

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