Sichuan Peppercorn Chicken Escalope
Sichuan Peppercorn Chicken Escalope
Ingredients
For the Chicken Escalope
- 4 chicken breasts
- 1 teaspoon salt, plus more for seasoning
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 500 ml oil, for frying
For the Sichuan Peppercorn Crumb (Dust)
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon chili powder, or paprika
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG
For the Chilli Garlic Butter
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1 teaspoon soy sauce
For the Garnish/Salad
- 1 cucumber
- 3 spring onions
- 1/2 cup fresh cilantro, chopped
- 2 limes
- 1/4 teaspoon salt
Instructions
- 1
Prepare the chicken escalopes: Take one chicken breast and butterfly it by slicing horizontally through the middle, almost to the other side, then opening it up to create a larger, thinner piece. Repeat for all chicken breasts.
⏱️ 5 min
- 2
Season each butterflied chicken breast with salt. Place each seasoned chicken breast between two sheets of parchment paper. Pound the chicken breast with a saucepan or a similar heavy object to flatten it further, creating an escalope, about 1/4 inch thick.
⏱️ 5 min
- 3
Set up a breading station: In a shallow dish, add panko breadcrumbs and season with 1/2 teaspoon of salt. In another shallow tray, add flour and season with 1/2 teaspoon of salt. Have beaten eggs ready in a third shallow tray.
⏱️ 3 min
- 4
Dredge one flattened chicken breast in the seasoned flour, ensuring it is fully coated. Dip the floured chicken breast into the beaten egg, coating it completely. Transfer the egg-coated chicken breast to the seasoned panko breadcrumbs. Press the panko firmly onto both sides of the chicken to ensure full and even coverage. Repeat for all chicken breasts.
⏱️ 7 min
- 5
Fry the chicken escalopes: Heat 500 ml of oil in a large frying pan over medium-high heat until hot (around 175°C). Carefully place one breaded chicken escalope into the hot oil. As the chicken fries, baste it with the hot oil using a spoon to ensure even cooking and browning. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the pan and place on a cooling rack set over a tray to drain excess oil. Repeat for remaining escalopes.
⏱️ 10 min•🌡️ 175
- 6
Make the Sichuan peppercorn crumb (dust): In a mortar, add Sichuan peppercorns, cumin seeds, chili powder (or paprika), and 1/4 teaspoon of salt. Grind the mixture with a pestle until it forms a coarse crumb. Add sugar and MSG to the ground spice mixture and mix well.
⏱️ 5 min
- 7
Season the fried chicken: Generously sprinkle the prepared Sichuan peppercorn crumb (dust) over both sides of the fried chicken escalopes.
⏱️ 2 min
- 8
Prepare the chilli garlic butter: In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add sesame seeds and paprika, stirring to combine. Add soy sauce and swirl the pan to incorporate all ingredients into a sauce. Remove from heat.
⏱️ 5 min
- 9
Assemble the garnish/salad: Julienne the cucumber, slice the spring onions, and chop the cilantro. Place the prepared cucumber, spring onion, and cilantro into a bowl filled with ice water to crisp them up for 10 minutes. Drain well.
⏱️ 10 min
- 10
Squeeze the juice of one lime over the drained salad and add a pinch of salt. Toss the salad to combine. Cut the remaining lime in half and char the cut sides in a dry hot pan for 1-2 minutes until slightly browned.
⏱️ 3 min
- 11
Serve the dish: Pour the chilli garlic butter sauce onto serving plates, spreading it to create a base. Carefully place a spiced chicken escalope on top of the sauce. Arrange the cucumber and spring onion salad next to the chicken. Squeeze a burnt lime half over the entire dish for an added citrusy flavor. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Peppercorn Chicken Escalope
For the Chicken Escalope
- 4 chicken breasts
- 1 teaspoon salt, plus more for seasoning
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 500 ml oil, for frying
For the Sichuan Peppercorn Crumb (Dust)
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon chili powder, or paprika
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG
For the Chilli Garlic Butter
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1 teaspoon soy sauce
For the Garnish/Salad
- 1 cucumber
- 3 spring onions
- 1/2 cup fresh cilantro, chopped
- 2 limes
- 1/4 teaspoon salt
Instructions
- 1
Prepare the chicken escalopes: Take one chicken breast and butterfly it by slicing horizontally through the middle, almost to the other side, then opening it up to create a larger, thinner piece. Repeat for all chicken breasts.
⏱️ 5 min - 2
Season each butterflied chicken breast with salt. Place each seasoned chicken breast between two sheets of parchment paper. Pound the chicken breast with a saucepan or a similar heavy object to flatten it further, creating an escalope, about 1/4 inch thick.
⏱️ 5 min - 3
Set up a breading station: In a shallow dish, add panko breadcrumbs and season with 1/2 teaspoon of salt. In another shallow tray, add flour and season with 1/2 teaspoon of salt. Have beaten eggs ready in a third shallow tray.
⏱️ 3 min - 4
Dredge one flattened chicken breast in the seasoned flour, ensuring it is fully coated. Dip the floured chicken breast into the beaten egg, coating it completely. Transfer the egg-coated chicken breast to the seasoned panko breadcrumbs. Press the panko firmly onto both sides of the chicken to ensure full and even coverage. Repeat for all chicken breasts.
⏱️ 7 min - 5
Fry the chicken escalopes: Heat 500 ml of oil in a large frying pan over medium-high heat until hot (around 175°C). Carefully place one breaded chicken escalope into the hot oil. As the chicken fries, baste it with the hot oil using a spoon to ensure even cooking and browning. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the pan and place on a cooling rack set over a tray to drain excess oil. Repeat for remaining escalopes.
⏱️ 10 min•🌡️ 175 - 6
Make the Sichuan peppercorn crumb (dust): In a mortar, add Sichuan peppercorns, cumin seeds, chili powder (or paprika), and 1/4 teaspoon of salt. Grind the mixture with a pestle until it forms a coarse crumb. Add sugar and MSG to the ground spice mixture and mix well.
⏱️ 5 min - 7
Season the fried chicken: Generously sprinkle the prepared Sichuan peppercorn crumb (dust) over both sides of the fried chicken escalopes.
⏱️ 2 min - 8
Prepare the chilli garlic butter: In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add sesame seeds and paprika, stirring to combine. Add soy sauce and swirl the pan to incorporate all ingredients into a sauce. Remove from heat.
⏱️ 5 min - 9
Assemble the garnish/salad: Julienne the cucumber, slice the spring onions, and chop the cilantro. Place the prepared cucumber, spring onion, and cilantro into a bowl filled with ice water to crisp them up for 10 minutes. Drain well.
⏱️ 10 min - 10
Squeeze the juice of one lime over the drained salad and add a pinch of salt. Toss the salad to combine. Cut the remaining lime in half and char the cut sides in a dry hot pan for 1-2 minutes until slightly browned.
⏱️ 3 min - 11
Serve the dish: Pour the chilli garlic butter sauce onto serving plates, spreading it to create a base. Carefully place a spiced chicken escalope on top of the sauce. Arrange the cucumber and spring onion salad next to the chicken. Squeeze a burnt lime half over the entire dish for an added citrusy flavor. Serve immediately.
⏱️ 5 min