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Le Chaudron recipe
Escalope panée minute
Quick breaded chicken cutlets
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4chicken cutlets
100 g (3½ oz)breadcrumbs
2beaten eggs
50 g (2 oz)flour
4 tbspoil
1lemon, cut into wedges
- 4 chicken cutlets
- 100 g (3½ oz) breadcrumbs
- 2 beaten eggs
- 50 g (2 oz) flour
- 4 tbsp oil
- 1 lemon, cut into wedges
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pound the cutlets lightly between plastic wrap.
- Set out three plates: flour, beaten eggs and breadcrumbs.
- Dredge each in flour, then egg, then breadcrumbs.
- Fry in hot oil, 3 minutes per side.
- Make sure the chicken is cooked through.
- Drain and serve with lemon wedges.
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