Ah, the humble chicken escalope. It’s one of those dishes that sounds fancier than it is, yet when Nigella makes it, it turns from a midweek dinner into something almost seductive. And yes, I just called chicken seductive. Hear me out.
Nigella’s version of crunchy chicken escalopes isn’t just your average breaded chicken breast. It’s this deeply satisfying combination of tender, juicy meat inside a gloriously crisp, golden crumb. a crust so audible you’ll swear you’re in a food commercial. There’s a kind of nostalgic comfort to it too. I remember the first time I made it; I was wearing socks on a slippery kitchen floor, listening to jazz and trying to impress someone (my now ex but that’s another story). We ended up sitting on the floor, plates on laps, biting into these golden slabs of joy with mustard on the side. It was messy. It was perfect.
Nigella, in her usual fashion, elevates the escalope with a few clever choices: Dijon mustard under the crumb, cornflake coating instead of just breadcrumbs and her insistence on simplicity without compromising indulgence. This dish is a hug wearing a crisp tuxedo.
Nigella Crunchy Chicken Escalopes Recipe
Ingredients Needed
Here’s what you’ll need. nothing wild, just pantry staples and a bit of kitchen love.
- 2 skinless chicken breasts, butterflied and flattened (you’ll feel like a pro chef doing this – trust me)
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
- 1 egg
- 100g cornflakes, crushed (not pulverized to dust. we want flakes!)
- 2 tablespoons grated Parmesan cheese (Nigella’s optional extra. never optional for me)
- 2 tablespoons plain flour
- Vegetable oil, for shallow frying
- Lemon wedges, to serve (this zing is essential, like earrings for your chicken)
Sometimes I get playful and add a pinch of smoked paprika to the cornflakes for a whisper of heat and color. But the original? Flawless.
Equipment Needed
I’m not big on gadgets but there are a few things that make this easier:
- Rolling pin or meat mallet (a wine bottle wrapped in cling film also works, I’ve done it)
- Mixing bowls (at least three for your flour, egg and cornflake stations)
- Frying pan (wide enough to fit both escalopes or do one at a time)
- Tongs or a spatula
- Kitchen paper, for draining
- Plate and cling film, for flattening the chicken
One day I’ll invest in a proper meat tenderizer. Until then, my old rolling pin carries on like a kitchen warrior.
Instructions To Make Nigella Lawson’s Crunchy Chicken Escalopes
Let’s do this. Apron on, good music playing. here’s how I bring these beauties to life:
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Prep the chicken:
Place your butterflied chicken breasts between two sheets of cling film and bash them gently but firmly with your rolling pin until they’re about 1cm thick. Don’t go rogue and make them paper-thin – we want juiciness, not jerky.
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Season & smear:
Lay your flattened chicken on a plate, season with salt and pepper and rub about a teaspoon of Dijon mustard over each piece. It’s like giving your chicken a little spa treatment. spicy, silky, divine.
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Breading station:
Set up your stations: flour in one bowl, beaten egg in another and crushed cornflakes mixed with Parmesan in the third. This is your assembly line. Flour, egg, flakes – in that order.
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Coat:
Dip each mustard-slathered escalope in flour (shake off excess), then into the egg, then press firmly into the cornflake-Parmesan mix. I use my fingers to pat it down like I’m tucking it in. You want that crumb to hug every inch.
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Fry:
Heat a generous layer of vegetable oil in your pan over medium heat. When hot but not smoking, add the chicken. Fry for about 3-4 minutes per side until golden brown and cooked through. The sound? Crisping symphony.
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Drain & serve:
Transfer to a plate lined with kitchen paper to blot excess oil. Serve immediately with lemon wedges. That little spritz of citrus makes everything sing.
What I Learnt
This dish taught me something deceptively simple but powerful: texture matters just as much as flavor. That crackle of the crust against the tender chicken. it’s like a dance between confidence and comfort. I also learned how far a small tweak, like Dijon mustard or cornflakes instead of breadcrumbs, can take a dish from ordinary to unforgettable.
Cooking this the first time, I over-fried it slightly. I was trying to get the ’perfect’ golden hue and ended up almost burning the crust. The next time, I trusted my instincts and kept the heat steady, not high. That made all the difference. Cooking, like life, is really about paying attention in the moment.
Also, mustard under breadcrumbs? Total game-changer. I’ve started adding a swipe of mustard to so many things now. under grilled cheese, in mash, even on roast potatoes. Thanks, Nigella.
FAQs
Can I Make Nigella Lawson’s Crunchy Chicken Escalopes Ahead Of Time?
Yes, you can! You can prep the chicken and coat it with the breadcrumbs, then store it in the fridge for a few hours before cooking. This way, the chicken stays nice and crisp once fried!
What Can I Serve With Nigella’s Crunchy Chicken Escalopes?
Oh, this dish goes really well with a light salad, maybe something with a tangy vinaigrette, or even crispy roasted potatoes. I love adding a little garlic butter on the side to take it over the top.
Can I Make The Breadcrumbs Myself For The Crunchy Chicken Escalopes?
Absolutely! Homemade breadcrumbs add a lovely, personal touch. Just toast a few slices of good quality bread and blitz them in a food processor. If you’re feeling adventurous, you can even add herbs or parmesan to the breadcrumbs for an extra layer of flavor.
