Chicken Escalope with Mozzarella Cheese

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Posted: May 18, 2026 • 1 minute read • SMART • 0 Likes

Serves 2

Ingredients for the chicken escalope:

400 g Boneless chicken (preferably breast)
10 g Garlic, peeled and finely chopped
20 g Mozzarella cheese, cut into two portions (10 g each)
1 tbsp Parsley, finely chopped
1 tsp Mixed dried European herbs (rosemary, tarragon, basil, and bay leaves), finely chopped
Plain flour, for coating
120 g Eggs, beaten
100 g Breadcrumbs
300 cc FILMA^® Goodfry Deep Frying Fat, for frying

Ingredients for the potato wedges:

350 g Medium potatoes, cleaned and cut into five wedges each
350 g FILMA^® Goodfry Deep Frying Fat, for frying
½ tsp Mixed dried European herbs (rosemary, tarragon, basil, and bay leaves), finely chopped

Instructions

For the chicken escalope:

Clean the chicken and slice it lengthwise into two thinner pieces
Place mozzarella in the centre of each piece, then fold or seal the chicken securely
Coat the chicken by dredging it in plain flour, dipping it into beaten eggs, and coating it evenly with breadcrumbs. Chill in the refrigerator for five minutes to help the coating set
Heat a frying pan and add FILMA^® Goodfry Deep Frying Fat. Once the fat reaches a temperature of 160–180°C, you can begin frying
Fry the chicken one piece at a time. Cook until one side turns golden brown, then flip and continue frying until evenly cooked and crisp
Remove from the pan and drain excess oil before serving

For the potato wedges:

Serving suggestions:

Wash and prepare the mixed lettuce as a fresh side salad
Serve the potato wedges alongside the chicken escalope for a balanced combination of crisp textures and savoury flavours. Cassava crisps can also be used as an alternative side
Finish with your preferred sauce or dressing