Homemade chicken escalope — a very tasty recipe.

1 kg boneless skinless chicken (fillets)

Garlic powder

Onion powder

Poultry seasoning

Cinnamon

6 garlic cloves

2 tablespoons grated Parmesan

2 eggs

Milk (liquid)

Mustard

Crushed crackers or crushed corn flakes

Flour

1 Maggi vegetable stock cube

2 tablespoons yogurt

Wash the chicken well and cut into wide, fairly thin slices. Rinse the pieces with water and a little vinegar, then drain.
Rub the slices with a seasoning mix of poultry seasoning, cinnamon, mustard and yogurt.
Let the chicken marinate for at least 2 hours.
Prepare the coating: beat the eggs with mustard and milk. In another bowl combine flour with onion powder and garlic powder. In a third bowl mix crushed crackers or coarsely crushed corn flakes with crushed fresh garlic, the Maggi cube and the Parmesan.
When ready to cook, coat each escalope in flour, then dip in the beaten egg mixture, then press into the cracker/corn flakes mixture.
Fry the escalope in plenty of hot oil over medium heat, or bake/grill in the oven with 2 tablespoons of olive oil.

Note:

If you use the Maggi cube, do not add extra salt, as the cube is already salty.

Recipe and method for escalope courtesy of a friend of Shou Tabkhin Al-Yawm:

#recipes #recipe #escalope #chicken #chicken_escalope #escalope_recipe #shou_tabkhin_today

Chicken Escalope (Homemade)

Prep checklist