Chicken Escalope

Mix the flour with a teaspoon of salt, pepper, paprika, and garlic powder in a bowl.

We mix the panko with salt, pepper, paprika, and garlic powder in another bowl.

We whisk the eggs with a splash of milk, salt, and black pepper in a third bowl.

We slice the chicken into thin strips, then coat them in the flour mixture.

We move the chicken strips from the flour to the beaten eggs.

We coat the chicken strips with the panko mixture, pressing well so the panko sticks.

We repeat the process for all the chicken strips and arrange them on a tray.

We place the tray in the fridge or freezer for 15 minutes to help the coating set.

We prepare the Caesar sauce by mixing the mayonnaise, lemon juice, fish sauce, Worcestershire sauce, garlic, Parmesan cheese, olive oil, and a pinch of salt and pepper.

We chop the lettuce and mix it with the Caesar sauce.

We fry the chicken strips in hot vegetable oil until golden and crispy.

We serve the escalope on toasted bread with Caesar sauce and lettuce, or sprinkle it with Parmesan, parsley, and a squeeze of lemon.

We freeze the escalope—if desired—by placing each piece separately on a tray, then storing them in freezer bags for up to 6 months.