Pan Fried Chicken Escallops

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  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 20 mins
  • Print:
Pan Fried Chicken Escallops


  • 8 boneless, skinless chicken thigh fillets
  • 200g/7oz plain flour
  • 2 eggs, beaten
  • 350g/12oz dry breadcrumbs
  • 2 tsp vegetable oil
  • 320g jar tomato hamburger relish
  • 2 tsp dark soy sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 250ml jar mayonnaise
  • salt and freshly ground black pepper

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  1. Sprinkle a little water over eight pieces of cling film, then use to loosely wrap the chicken thighs.
  2. Beat with a rolling pin until chicken is about 1cm thick. Unwrap the chicken and season.
  3. Place the flour, eggs, flour and breadcrumbs in separate shallow bowls or plates.
  4. Dust both sides of the chicken pieces in flour, dip in beaten eggs and then coat in breadcrumbs - pat down to make sure that the breadcrumbs have stuck and the chicken is covered!
  5. To cook the chicken, heat a large frying pan or griddle pan. Add oil and allow to heat then add the chicken and cook gently for about 4-5 minutes on each side, or until cooked through and nicely browned.
  6. Meanwhile, stir together the relish, soy sauce, ketchup and Worcestershire sauce. Add the mayonnaise and mix thoroughly. Season.