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breaded escalope served with vegetable tian

French breaded escalope

Course: Main dish
Cuisine: French
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
The perfect French recipe for crispy and tender breaded scallop (escalopes panées). I tell you what meat to choose, how to prepare the breading, the order of steps, and breadcrumb substitutes....
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Ingredients

  • 4 escalopes veal turkey, or chicken, approximately 150g each
  • 4 tablespoons flour possibly more if needed
  • 2 tablespoons eggs
  • 4 tablespoons breadcrumbs possibly more if needed
  • 2 tablespoons oil
  • 1 knob butter large knob
  • salt
  • pepper freshly grounded

Optional:

  • 1 lemon for garnish
  • spices or herbs, see notes

Instructions

Prepare the Meat

  • If you couldn't get very thin escalopes, trim them if necessary.
  • If your butcher hasn't done it, flatten the escalopes with a meat tenderizer. Alternatively, place a sheet of parchment paper over the meat to avoid damaging it and flatten it using the bottom of a saucepan or a rolling pin.

Prepare breading

  • Set up three plates on your workspace.
  • In the first plate, place 4 tablespoons of flour.
  • In the second, crack and beat 2 eggs into an omelette. Season with salt and pepper.
  • In the third, put 4 tablespoons of breadcrumbs.

Bread the escalopes

  • Before starting, heat a generous knob of butter and 2 tablespoons of oil in a non-stick frying pan.
  • One by one, using a fork, coat each escalope first on each side with flour. Tap off excess flour.
  • Then, dip the escalope on each side into the beaten egg.
  • Finally, coat the escalope on both sides with breadcrumbs, ensuring it's well covered.

Cook

  • Place the escalopes in the frying pan when the butter is melted and the oil is hot. Cook for 5 minutes on the first side.
  • Flip the escalopes, add more butter if needed, and cook for 5 to 10 minutes on the other side until the meat is cooked. Cooking time depends on the thickness of your escalopes.

Serve:

  • Serve immediately with lemon slices.

Notes

Refer to the article for tips and variations that can help you or allow you to create derivatives of this recipe. The article explains what meat to choose, why and how to flatten the meat, how to prepare the breading, substitute options for breadcrumbs, and seasoning ideas with variations.