Gluten-Free Chicken Escalope

Crispy, golden, and perfectly tender, this Gluten-Free Chicken Escalope is a mouthwatering twist on a classic favorite that everyone can enjoy. Made with juicy, pounded chicken breasts coated in a flavorful blend of gluten-free breadcrumbs, Parmesan cheese, and oregano, this recipe skips the gluten without sacrificing texture or taste. The escalopes are pan-fried in olive oil to achieve a satisfying crunch, then served piping hot with a squeeze of fresh lemon for a zesty finish. Ready in just 35 minutes, it’s an ideal recipe for busy weeknights or elegant dinners alike. Whether you're catering to gluten-free diets or simply craving a comforting and wholesome dish, this easy recipe will quickly become a go-to in your repertoire. Serve it with a crisp side salad or roasted vegetables for a balanced, crowd-pleasing meal!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 0.5 cup Gluten-free all-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Egg
• 1 tablespoon Water
• 1 cup Gluten-free breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 0.5 teaspoon Dried oregano
• 0.25 cup Olive oil
• 4 pieces Lemon wedges

Directions

Step 1

Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken until it is about 1/4 inch thick.

Step 2

In a shallow dish, combine the gluten-free flour, salt, and black pepper.

Step 3

In another shallow dish, beat the egg with the tablespoon of water.

Step 4

In a third shallow dish, mix the gluten-free breadcrumbs, grated Parmesan cheese, and dried oregano.

Step 5

Dip each chicken piece first in the seasoned flour, shaking off any excess. Then dip in the beaten egg mixture, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing lightly to adhere.

Step 6

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Step 7

Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through.

Step 8

Transfer the chicken escalopes to a paper towel-lined plate to drain any excess oil.

Step 9

Serve the chicken escalopes hot with lemon wedges for squeezing over.

Nutrition Facts

Serving size	834.3 grams (834.3g)

Amount per serving	% Daily Value*
Calories	2367

Total Fat 95.10g	122%
Saturated Fat 18.30g	92%
Polyunsaturated Fat 7.30g
Cholesterol 535mg	178%
Sodium 4830mg	210%
Total Carbohydrate 232.20g	84%
Dietary Fiber 10.50g	38%
Total Sugars 8.90g
Protein 140.10g	280%

Vitamin D 57IU	286%
Calcium 469mg	36%
Iron 9mg	51%
Potassium 1167mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 23.9%

Carbs: 39.6%