Chicken Escalopes with Parsley & Capers


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is another very simple way to prepare a chicken breast. You can buy escalopes from your butcher or simply slice a chicken breast horizontally into three or four thin flat slices. You could even pound them out a bit thinner with a meat mallet, if you like. This is nice with mash, boiled potatoes, or chips and a simple vegetable like sautéed cauliflower.


  • 3 chicken escalopes
  • about 3 tablespoons plain (all-purpose) flour
  • 3 tablespoons olive oil
  • 1 garlic clove, peeled and squashed a bit
  • juice of half a lemon
  • 1 tablespoon capers in vinegar, drained and chopped
  • 2 tablespoons chopped parsley


Lightly pat both sides of the chicken in flour. Heat the oil with the garlic in a large frying pan over medium–high heat and add the chicken. Fry until lightly golden on the underside, then turn over and season the done sides with salt and pepper. When the new undersides are golden, turn them again, season and squeeze in the lemon juice. Add the capers, half the parsley and a couple of tablespoons of hot water. Let it bubble up, then put a lid on the pan and cook for an extra minute or two to make sure that the chicken is cooked through but still soft and moist and there is some liquid in the pan. Turn off the heat and leave the pan with the lid on for a few minutes. Mix in the remaining parsley and serve immediately.

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