Panko-Parmesan chicken escalopes

Panko-Parmesan chicken escalopes

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  • 2 to 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 15 minutes, plus 30 minutes’ standing time
  • 10 minutes
  • Vergelegen Chardonnay 2014


  • 400–500 g free-range skinless filleted chicken breast portions
  • Sea salt and freshly ground black pepper, to taste
  • 90 g panko breadcrumbs
  • ¾ cup Parmesan, grated
  • 1 free-range egg, beaten
  • Olive oil, for drizzling
  • 300 g whole organic spinach leaves, steamed, for serving
  • 1 lemon

Cooking Instructions

Flatten the chicken between sheets of baking paper, but not too thinly. Season to taste. Mix the panko crumbs with the Parmesan.

Dip the chicken into the egg, then in the crumbs. Place in a single layer on a baking sheet lined with baking paper. Chill for at least 30 minutes. Preheat the oven to 220°C.

Drizzle a little olive oil over the chicken and bake for 10 minutes, or until crisp, pale golden and just cooked. Serve on steamed spinach leaves moistened with lemon juice and olive oil, lightly seasoned.

How to make your own panko crumbs.
Discover more chicken recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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