Chicken escalopes with herb sauce
Pan-fried chicken breasts served with a homemade sauce based on mayonnaise, herbs, and lemon juice.
- Total
- 19 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 587
- Protein
- 36 g
- Fat
- 48 g
Ingredients
for 4 servings- spinach150 g
- mayonnaise180 g
- chopped green onion50 g
- lemon juice40 ml
- chicken fillet600 g
- olive oil45 ml
- lemon1 pcs
- saltto taste
- black pepperto taste
Method
6 stepsBlanch the spinach in boiling salted water for 30 seconds, then drain in a colander, cool, and squeeze out excess moisture thoroughly. Finely chop the spinach.
In a small bowl, mix the spinach, mayonnaise, green onion, and 2 teaspoons of lemon juice. Add salt and pepper to taste.
Pound the chicken fillets to a thickness of about 1-1.5 cm and cut each breast in half lengthwise.
Place the chicken in a container, drizzle with olive oil and the remaining lemon juice, and season with salt and pepper. Leave to marinate in the refrigerator for at least 1 hour.
Heat a skillet over medium heat and fry the chicken for 2 minutes on each side until cooked through.
Serve the finished escalopes topped with the sauce and garnished with lemon slices.