Chicken Escalope Marinated in Garlic & Lemon

This recipe works in combination with: Lamb Chops with Mustard & Herb Crust, Thai Chicken & Coconut Curry with Jasmine Rice, Turkish Spiced Lamb Chops. This recipe features in these meal plans: Global Springtime.

Chicken escalope in a fresh lemon and garlic marinade served with new potatoes, green beans and a palette cleansing yogurt-mayo sauce.


  • 1 skinless chicken breast fillet
  • 2 medium new potatoes, halved
  • 70g of fine trimmed green beans
  • 75g of natural yogurt
  • 1/4 lemon, zested and squeezed
  • 5 tbsp mayonnaise
  • 1 clove garlic, chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £3.51
  • Store cupboard: Cook's
  • Calories per serving: 1108
  • 5-a-day per serving: 0.9
  • Print Recipe
Marinated Chicken Escalope photo

815 cooks think so


  1. Place the chicken breast between 2 layers of cling film and flatten out with a rolling pin to a thickness of one-half cm. Mix together the garlic, lemon zest and oil. Rub the mixture into both sides of the chicken. Season with salt and pepper and set aside to marinate.
  2. Parboil the new potatoes in lightly salted boiling water for 6 minutes, then rub the cut faces with a little oil from the marinade.
  3. Meanwhile to make the yogurt mayo sauce, mix together the lemon juice, parsley, mayonnaise and yogurt. Season well with salt and pepper and set aside.
  4. Heat a griddle pan and place the potatoes face down on the grill leaving enough space for the chicken. Cook for 2 minutes then add the chicken and grill for 1 minute each side, or until cooked through.
  5. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender.
  6. Serve the chicken together with the new potatoes, green beans and yogurt-mayo sauce.

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