Name: Sofra Grill Mordens Chicken Escalope With Chips & Salad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbsp milk; 1.5 cups plain breadcrumbs (or panko); 0.25 cups grated Parmesan cheese; 1 tsp garlic powder; 1 tsp paprika; 1 tsp dried oregano; 1.5 tsp salt; 0.75 tsp black pepper (freshly ground); 4 tbsp vegetable oil (for shallow frying); 2 tbsp unsalted butter; 4 pieces lemon wedges; 1.2 kg russet potatoes; 1 cups vegetable oil (for frying); 1 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh chopped parsley (optional); 6 cups mixed salad leaves (lettuce, rocket/spinach, etc.); 1 cups cherry tomatoes; 0.5 pieces cucumber; 0.25 pieces red onion; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.25 tsp salt; 0.125 tsp black pepper

Method

Chicken Escalope

1
Prepare the chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, slice each horizontally to make two thinner cutlets or place each breast between two sheets of plastic wrap and gently pound with a meat mallet or heavy pan to about 1/4 inch (6 mm) thickness. Trim any excess fat.
2
Season and set up dredging station
Combine the flour with 1/2 tsp salt and 1/4 tsp pepper on a plate. In a shallow bowl, whisk the eggs with the milk until smooth. On a third plate, mix the breadcrumbs, grated Parmesan, garlic powder, paprika, dried oregano, remaining 1 tsp salt and 1/2 tsp pepper.
3
Coat the chicken
Working one piece at a time, lightly dredge the pounded chicken in the flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Set coated cutlets on a rack or plate; repeat with all pieces. For an extra-crisp crust, double-dip: return to egg and breadcrumbs for a second coating.
4
Cook the escalopes
Heat a large nonstick or stainless steel skillet over medium heat. Add vegetable oil and swirl to coat. Add the butter and let it melt and foam. When the fat is hot (butter not burned), add 2–3 cutlets without crowding the pan. Cook 3–4 minutes on the first side until golden brown, then flip and cook another 2–3 minutes until the crust is deep golden and internal temperature reaches 74°C (165°F). Transfer to a wire rack or paper towel-lined plate and keep warm while you cook the remaining cutlets, adding more oil/butter if needed.
5
Finish and serve
Squeeze a lemon wedge over each escalope just before serving. Keep warm and move to serving plates alongside chips and salad.

Chips (Fries)

6
Prep potatoes
Peel the potatoes if desired (leave skins on for a rustic result). Cut into even sticks about 1/2 inch (1.2 cm) thick. Rinse the cut potatoes under cold water until water runs clear to remove starch. Soak in cold water for at least 20 minutes (or up to 2 hours) to improve crispness.
7
Par-cook (optional) and dry
Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat completely dry — removing surface moisture is critical for crispness. For extra crisp, you can blanch the sticks in boiling water for 3 minutes, then plunge into ice water and dry thoroughly.
8
Fry or roast
Stovetop frying method: In a deep skillet or heavy pan, heat 1 cup vegetable oil over medium-high heat to about 180°C (350°F). Fry potatoes in batches without crowding until golden and crisp, 4–6 minutes per batch. Transfer to a paper towel-lined tray and immediately season with 1 tsp salt and 1/4 tsp pepper; sprinkle with chopped parsley if using. Oven method: Toss dried potato sticks with 2 tbsp oil and spread in a single layer on a baking sheet. Roast at 220°C (425°F) for 25–35 minutes, turning once, until golden and crisp; season with salt, pepper and parsley.

Side Salad & Dressing

9
Make the dressing
In a small bowl or jar, whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp pepper until emulsified. Taste and adjust seasoning.
10
Assemble the salad
Slice the cucumber thinly and quarter the cherry tomatoes. Thinly slice the red onion. In a large bowl, combine the mixed salad leaves, cucumber, cherry tomatoes and red onion. Just before serving, drizzle with the dressing and toss gently to coat.
11
Plate
Place a portion of dressed salad alongside the escalope and chips. Garnish with an extra lemon wedge or a sprinkle of parsley on the chips if desired.

Chicken Escalope With Chips & Salad Recipe

Ingredients