Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp pan-fried escalope, low-carb — Germany/Austria.
Equipment: Large frying pan; rolling pin
Measures and names
Ingredients
- 4 chicken breasts, butterflied and pounded thin
- 1 egg, beaten
- 80 g ground almonds
- 30 g grated parmesan
- 1 tsp paprika
- 2 tbsp oil or butter, to fry
- Salt and black pepper
- Lemon wedges and salad, to serve
Method
- Butterfly the chicken breasts and pound between cling film to an even 1cm thickness.
- Mix the ground almonds, parmesan, paprika and seasoning on a plate.
- Dip each escalope in the beaten egg, then press firmly into the almond mixture until well coated.
- Fry in the oil or butter over a medium heat for 3–4 minutes each side, until deep golden and cooked through — don't have the heat too high or the almonds will catch.
- Drain briefly on kitchen paper and serve with lemon wedges and a green salad. Taste before adding salt — parmesan already seasons the dish.
Swaps and tips
Ground almonds and parmesan make a crisp coating without breadcrumbs. Serve with salad or sauerkraut, not chips.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 50 g | 3 g | 3 g | 32 g | 510 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
