Latvian Chicken Breast Escalope Recipe with Flour, Eggs, and Vegetable Oil

Chicken breast escalope

Latvian Chicken Breast Escalope Recipe with Flour, Eggs, and Vegetable Oil
Region / culture: Latvia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 2


Chicken breast escalope
Chicken breast escalope

Chicken breast escalope is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. This recipe features tenderized chicken breast coated in flour, eggs, and breadcrumbs, then fried to golden perfection. The result is a crispy and flavorful chicken dish that is sure to please your taste buds.


The origins of chicken breast escalope can be traced back to traditional European cuisine, where breaded and fried meats have been popular for centuries. This dish is a variation of the classic Wiener Schnitzel, which is a breaded and fried veal cutlet that originated in Austria. Over time, the recipe has evolved to include chicken breast as a more affordable and accessible option.


How to prepare

  1. 1) Tenderize and salt the chicken breast.
  2. 2) Prepare three plates with flour, uncooked eggs, and breadcrumbs.
  3. 3) Bread the chicken breast by coating it in flour, dipping it in beaten eggs, and then coating it in breadcrumbs.
  4. 4) Meanwhile, melt vegetable oil in a pan.
  5. 5) Fry the breaded chicken breast in the hot oil until it turns golden brown.
  6. 6) Serve with a side of potato salad and vegetables.


  • Try using different seasonings in the breadcrumbs, such as garlic powder, paprika, or Parmesan cheese.
  • Substitute the breadcrumbs with crushed cornflakes or panko for a different texture.
  • Add herbs or spices to the flour for extra flavor.

Cooking Tips & Tricks

Be sure to tenderize the chicken breast before breading it to ensure that it cooks evenly and stays tender.

- Use a meat mallet or the back of a heavy skillet to pound the chicken breast to an even thickness.

- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.

- Do not overcrowd the pan when frying the chicken, as this can cause the coating to become soggy.

Serving Suggestions

Chicken breast escalope can be served with a side of potato salad, steamed vegetables, or a fresh green salad. It pairs well with a squeeze of lemon juice or a dollop of tartar sauce.

Cooking Techniques

Be sure to pound the chicken breast to an even thickness for even cooking.

- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.

- Allow the chicken to rest for a few minutes before serving to lock in the juices.

Ingredient Substitutions

You can use turkey breast or pork loin as a substitute for chicken breast.

- Substitute the flour with cornstarch or almond flour for a gluten-free option.

- Use olive oil or coconut oil instead of vegetable oil for frying.

Make Ahead Tips

You can bread the chicken breast ahead of time and refrigerate it until ready to fry. This can save time on busy weeknights.

Presentation Ideas

Serve the chicken breast escalope on a bed of mixed greens or on a platter with lemon wedges for a beautiful presentation.

Pairing Recommendations

Chicken breast escalope pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover chicken breast escalope can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of chicken breast escalope contains approximately 250 calories.


Each serving of chicken breast escalope contains approximately 15 grams of carbohydrates.


Each serving of chicken breast escalope contains approximately 10 grams of fats.


Each serving of chicken breast escalope contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken breast is a good source of vitamins and minerals, including vitamin B6, niacin, phosphorus, and selenium.


This recipe contains gluten from the breadcrumbs and eggs. It may not be suitable for individuals with gluten or egg allergies.


Chicken breast escalope is a balanced meal that provides a good source of protein and essential nutrients. However, it is also high in fats and carbohydrates, so it should be enjoyed in moderation as part of a healthy diet.


Chicken breast escalope is a classic dish that is easy to make and full of flavor. With a crispy coating and tender chicken breast, this recipe is sure to become a family favorite. Serve it with your favorite sides and enjoy a delicious meal that is both satisfying and nutritious.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chicken breast escalope. It was many years ago, when I was a young girl living in the countryside with my family. Our neighbor, Mrs. Jenkins, was known for her delicious cooking and she kindly shared this recipe with me.

Mrs. Jenkins was a formidable woman, with a no-nonsense attitude and a heart of gold. She took me under her wing and taught me the art of cooking. I remember spending hours in her kitchen, watching her chop, season, and simmer. It was like watching a magician at work, turning simple ingredients into mouth-watering dishes.

One day, Mrs. Jenkins invited me over for dinner and served me her famous Chicken breast escalope. It was love at first bite. The chicken was tender and juicy, coated in a crispy golden crust. The flavors of the herbs and spices danced on my taste buds, leaving me craving for more.

I begged Mrs. Jenkins to teach me how to make the dish and she graciously agreed. She showed me how to pound the chicken breast thin, season it with salt, pepper, and herbs, dip it in beaten egg, and then coat it in breadcrumbs. She fried it in a hot pan until it was golden brown and crispy. The smell of the sizzling chicken filled the kitchen, making my stomach growl with hunger.

As I took my first bite of the Chicken breast escalope that I had made myself, I felt a sense of pride and accomplishment. I knew that this recipe would become a staple in my own kitchen, to be shared with friends and family for years to come.

Over the years, I have made some tweaks to the recipe, adding my own special touch with a dash of paprika or a squeeze of lemon. Each time I make Chicken breast escalope, I think of Mrs. Jenkins and the invaluable lessons she taught me about cooking with love and passion.

I have shared this recipe with my own children and grandchildren, passing down the tradition of good food and family gatherings. I hope that they will enjoy it as much as I have and create their own memories around the dinner table.

As I stand in my kitchen, preparing a batch of Chicken breast escalope for dinner tonight, I can't help but smile as the familiar aromas fill the air. The memories of Mrs. Jenkins and her kindness flood back to me, reminding me of the power of food to bring people together and create lasting bonds.

I am grateful for the gift of this recipe and the joy it has brought to my life. I will continue to cook Chicken breast escalope with love and care, knowing that each bite is a tribute to the wonderful woman who first shared it with me. And as I sit down to enjoy a meal with my loved ones, I will raise a toast to Mrs. Jenkins and the magic of good food and good company. Cheers!


| Chicken Recipes | Latvian Meat Dishes | Latvian Recipes | Potato Recipes |

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