Escalope Panne Recipe

Butterfly and pound

Trim any fat from the chicken breasts. Slice each breast horizontally to make two thinner cutlets (or place whole breast between two sheets of plastic and gently pound with a meat mallet or rolling pin) to an even thickness of about 1/4 inch (6 mm). Even thickness ensures even cooking.

Season both sides of each cutlet lightly with 1 tsp of the salt and 1/2 tsp of the black pepper (portion from the seasoning mix). Set aside on a tray.

Set up three shallow dishes in a row: dish 1 - flour mixed with 1/2 tsp salt and 1/4 tsp pepper; dish 2 - whisk eggs with 2 tbsp milk until smooth; dish 3 - breadcrumbs mixed with grated Parmesan, garlic powder, dried parsley and remaining 1/2 tsp salt and 1/4 tsp pepper. Press the breadcrumb mixture together with your fingers so it clings well to the cutlets.

Working one at a time, dredge a cutlet in the seasoned flour, shaking off excess. Dip it into the egg wash, letting excess drip back into the dish. Press the cutlet firmly into the breadcrumb mixture to create an even, compact coating. Place the breaded cutlets on a rack or tray; do not stack. Repeat with remaining cutlets.

For a thicker, extra-crispy coating: return the breaded cutlet to the egg wash briefly and then to the breadcrumbs for a double coat.

Heat a large skillet over medium-high heat. Add the oil first, then the butter. Swirl until butter foams and just begins to brown but not burn (the oil raises the smoke point). The pan is ready when a pinch of breadcrumb sizzles on contact.

Add cutlets to the skillet in a single layer without crowding (cook in batches if necessary). Cook 2.5–3 minutes on the first side until golden brown and crisp. Flip and cook 2–3 minutes more, basting the top with pan fat, until golden and the internal temperature reaches 165°F (74°C) or juices run clear. Total cook time will depend on thickness.

Transfer cooked escalopes to a warm plate lined with paper towel briefly to drain, then keep warm on a rack in a low oven (about 200°F / 95°C) while finishing remaining cutlets.

When all escalopes are cooked, arrange them on a serving platter. Squeeze lemon wedges over each cutlet to taste and garnish with chopped fresh parsley. Serve immediately with salad or buttered potatoes.

Leftovers: let cool, then refrigerate in an airtight container up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.