Lemoned and Crispy Poultry Escalopes
Main course
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
These breaded poultry escalopes with lemon are a real delight! I often prepare them for a quick and tasty lunch. The lemon brings an incredible freshness and the breading makes them irresistible. It's a simple dish, but full of flavors, perfect for the whole family. Accompanied by a green salad, it's a complete and balanced meal. Don't hesitate to add a pinch of Espelette pepper to the breading for a spicy touch! A real treat, ready in no time.
Ingredients (10 ingredients)
-
4 piece Poultry escalope
-
2 piece Egg
-
200 g Breadcrumbs
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2 c. à soupe Peanut oil
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30 g Butter
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2 piece Lemon
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0.25 piece Cucumber
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4 brin Basil
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Salt
-
Mill pepper
Preparation (11 steps)
Preparation of the basil
Wash, dry and remove the leaves from the 4 sprigs of basil. Set aside.
Preparation of the lemons
Peel the 2 lemons alive, detach the segments from each other by removing the membranes that cover them. Set aside.
Preparation of the cucumber
Peel the quarter of cucumber, cut it in half, remove the seeds and cut into very small dice. Set aside.
Tenderize the escalopes
Flatten the 4 poultry escalopes as thinly as possible with the slice of a large knife, salt and pepper. Set aside.
Preparation of the eggs
Break the 2 eggs into a shallow plate and beat them into an omelet. Set aside.
Preparation of the breadcrumbs
Pour the 200 g of breadcrumbs into another plate. Set aside.
Breading the escalopes
Successively pass the escalopes in the beaten eggs then in the breadcrumbs to coat them with a thin layer of breading. Set aside.
Cooking the escalopes
Heat the oil and butter in a large frying pan over medium heat. Place the breaded escalopes in the hot pan and cook for 3 min on each side.
Preparation of the lemon sauce
Put the lemon segments in the Thermomix bowl. Add a pinch of salt and pepper. Mix 5 Sec./Stufe 5.
Adding the cucumber
Add the cucumber dice to the lemon mixture in the Thermomix bowl. Mix gently 3 Sec./Linkslauf/Stufe 2.
Service
Serve the hot escalopes topped with the lemon cucumber sauce. Sprinkle with small fresh basil leaves.
Finished cooking? Great! 🎉
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Created by
Sarah Richard
2
Rezepte
0
Kochbücher
Allergens
- Eggs
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