Chicken Escalope

Prep Time


Cook Time

10 min




1 1 frozen steam cooked chicken breast fillet, split in half

1 1 Country Range Free Range Medium Egg, beaten

5050 g Country Range Golden Breadcrumbs

5050 g Country Range Plain Flour, seasoned

splash of Country Range Extra Virgin Olive Oil

7575 g Country Range Butter

1 1 tsp Country Range Capers

2 2 tbsp Country Range White Cooking Wine

11 tsp Country Range White Wine Vinegar

1 1 tsp Country Range Wholegrain Mustard

splash of double cream

Multiply by
  • 1Fully defrost the cooked chicken breast then split in half by placing between two sheets of cling film and lightly battening it out until thin.
  • 2Toss in flour and then into the beaten egg, coat in breadcrumbs both sides and leave to one side.
  • 3Place splash of oil into a hot frying pan, place the coated chicken and seal until golden brown on both sides. When golden, place 25g of butter on top.
  • 4Place into a hot oven (165°C) for 10 minutes to ensure the breadcrumb coating is cooked all the way through and is crispy and golden.
  • 5To make the sauce add the white wine vinegar into a small pan and bring to the boil, reduce by half, add splash of cream and then whisk in the remaining butter on a gentle heat. Add the capers and warm, then add the mustard and season.
  • 6Remove chicken from the oven drain onto Country Range blue roll. Place onto a plate and serve the sauce around, serve straight away.
  • 7Tip: You can add a little pesto around the plate for extra flavour and colour if you wish to.