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Baked Chicken Escalope

These baked chicken escalope are so delicious and satisfying for the whole family. A healthy twist on the traditional fried version. Golden crunchy crust with tender and moist chicken cooked to perfection with layers of flavor. A delight to all taste buds.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine French, Mediterranean
Servings 6
Calories 410 kcal

Ingredients
  

  • 3 boneless and skinless chicken breast
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups bread crumbs (Panko or homemade)
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp pepper ( for the egg mixture)
  • 1/4 tsp salt ( for the egg mixture)
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • 1½ cup all-purpose flour
  • 1 tbsp Italian seasoning ( Or mix of oregano, thyme, basil, rosemary, sage)
  • 1 tbsp dried parsley
  • 1 tsp paprika
  • 2 tbsp olive oil ( for baking)

Instructions
 

  • Cut the chicken breasts horizontally to make thin cutlets, depending on the chicken thickness cut in half or thirds.
  • Preheat oven to 375°F.
  • Spray or brush a baking tray with olive oil and set aside.
  • Place the chicken cutlets between 2 sheets of parchment paper or in storage freezer bags. Using a rolling pin ( or meat mullet or any heavy and flat tool) gently pound the cutlets into even thickness or around 1/4" thick. Then, season each cutlet with salt, pepper, garlic and onion powder on both sides.
  • Place three wide rimmed plates:
    In the first one, combine the flour and italian seasoning or a mix of dried herbs; oregano, thyme, parsley, basil, rosemary with paprika.
    In the second one, whisk the eggs with the lime zest, lime juice, cinnamon and a pinch of salt and pepper.
    Place the breadcrumbs in the third one.
  • First, place each chicken cutlet in the flour mixture to coat all sides, shake off the excess. Next, dip in egg mixture and let the excess drip off. Finally, transfer to the breadcrumbs plate and press firmly then flip to coat both sides. Place on the prepared baking tray and repeat steps with the remaining chicken cutlets.
  • Bake until golden brown and crispy around 25 minutes. Make sure to flip them over halfway through baking.
  • Serve with a squeeze of fresh lime juice and your favorite side.
  • Bon appetit!

Notes

I used homemade breadcrumbs seasoned with oregano and parsley flakes.
Keyword baked chicken escalope, breaded chicken cutltes, chicken escalope