Lemon chicken escalopes

Ingredients

• 800 gchicken breast, sliced
• 50 glemon juice
• to tastelemon zest
• to tasteparsley
• to tasteextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• to tasteplain flour, for coating
• 150 ghot vegetable stock
• 100 glemon juice
• 50 gbutter
• 50 gplain flour

Instructions

1. 1

   Coat the chicken

   Coat both sides of the chicken slices in flour. Heat a drizzle of oil in a frying pan and add the chicken. Season with salt and pepper, then brown for about 5 minutes.

2. 2

   Add lemon juice

   Turn the chicken over and deglaze the pan with 50 g lemon juice. Let it take on the flavour for a few minutes, then transfer the chicken to a dish and keep it warm. Melt the butter in the pan.

3. 3

   Start the sauce

   Add the flour and stir until it is absorbed. Pour in 100 g lemon juice and the hot vegetable stock.

4. 4

   Thicken and season

   Stir and simmer the sauce over a low heat until it reaches your preferred consistency. Stir in the chopped parsley and lemon zest.

5. 5

   Return the chicken

   Put the chicken back into the pan with the hot sauce and turn the slices gently to coat them. Serve immediately.

What are chicken escalopes?

Escalopes are thin slices of meat cooked quickly in a pan. The name is associated with European cooking, including Italian-style scaloppine, and the thin cut helps the meat brown without a long cooking time.

Here, lemon juice brightens the chicken and forms the base of a buttery, thickened sauce. Parsley and zest finish it with a fresh citrus aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 49g protein, 16g carbs, 15g fat.

Chicken supplies most of the protein, while the flour and any side dish contribute carbohydrates. Butter and olive oil provide much of the fat; serve with a generous portion of green vegetables and a moderate helping of potatoes, rice or bread to balance the plate.

Why thin chicken works

Even slices: similarly sized pieces cook at a similar rate, so the thinner ones are less likely to dry out while thicker ones finish. If needed, gently flatten thicker slices before coating.

Light coating: flour helps the chicken brown and also contributes to the sauce later. Shake off any excess so it does not form a thick, pasty layer in the pan.

Building the lemon sauce

Pan flavour: the first 50 g of lemon juice loosens the browned bits left after cooking the chicken. Let it bubble briefly so the citrus flavour mingles with the pan juices.

Butter and flour: stirring the flour into melted butter helps thicken the later addition of 100 g lemon juice and hot stock. Add the liquids while stirring to help the sauce stay smooth.

Getting the texture right

Chicken: brown the slices for about 5 minutes as directed, then make sure they are cooked through before serving. The exact time depends on their thickness and the heat of the pan.

Sauce: simmer gently until it coats a spoon to your liking. If it thickens more than you want, loosen it with a little hot stock; if it is thin, continue simmering.

Timing and serving

Keep the chicken warm while making the sauce, then return it to the pan just long enough to coat it. This keeps the quick-cooking meat from simmering in the sauce for too long.

Serve with potatoes, rice or bread to make the most of the lemon sauce. A green vegetable or simple salad adds a fresh contrast.

Finishing with herbs and zest

Fresh parsley: chop it shortly before adding so its flavour stays lively. Stir it in near the end, as the method directs.

Lemon zest: add finely grated zest after the sauce has thickened for a fragrant citrus finish. Avoid grating the bitter white pith beneath the peel.

Recipe notes & tips

• Pat the chicken dry before flouring so the coating adheres evenly.
• Shake off excess flour before putting the slices in the pan.
• Use a wide pan or cook in batches if the chicken would otherwise overlap.
• Stir continuously as you add the lemon juice and stock to help prevent lumps.
• Add the parsley and zest at the end to keep their aromas fresh.

Variations

• Add capers: stir them into the finished sauce for a briny accent.
• Use thyme: add a little chopped thyme with the parsley for an herbal variation.
• Make it dairy-free: replace the butter with olive oil, noting that the sauce may have a different texture.
• Add garlic: briefly cook finely chopped garlic in the pan before adding the butter.
• Include mushrooms: brown sliced mushrooms after cooking the chicken, then continue with the sauce.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown; cook it in batches if needed.
• Leaving thick slices uneven: they can cook at different rates; flatten thicker pieces gently.
• Adding flour in clumps: stir it into the melted butter before pouring in the liquids.
• Boiling the sauce hard: it can reduce too quickly; keep it at a gentle simmer.
• Overcooking the chicken: it can turn dry; return it to the sauce only briefly once cooked through.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until hot throughout, adding a splash of stock or water if the sauce has thickened; avoid prolonged heating, which can dry out the chicken.

Frequently asked questions