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Mary Berry Chicken Escalopes with Tzatziki

Calories: 222.2|Fat: 7.4|Carbohydrates: 3.5|Protein: 33.8 | 20

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Chicken escalopes with tzatziki is a simple yet indulgent dish featuring tender chicken breasts seasoned with mustard powder, parsley, and dill, and served with a refreshing Greek tzatziki sauce.

Mary Berry’s swift midweek meal will grace your table in no time. The homemade tzatziki, a delightful Greek and Middle Eastern dip, is a must-try—far superior to store-bought versions. Enjoy any leftover sauce on toast or in salads. These escalopes pair wonderfully with the Quinoa and Soya Bean Salad featured on page 177 of Mary Makes It Easy.

Why You’ll Like It

If you haven’t tried this, you should put this in your go-to quick dinner list. Why?

✔ Dinner Saviour – No more last-minute pasta or carb-heavy meals! This is a quick, protein-packed option that comes together fast.
✔ Refreshing & Flavourful – The tangy mustard and dill brighten up the chicken, while the creamy yoghurt-based dip keeps it satisfying without being heavy.
✔ Meal-Prep Friendly – Leftovers work great in salads, wraps, or sandwiches, and the refreshing condiment doubles as a healthy dip for veggies.

Tips for the Perfect Mary Berry Chicken Escalopes

Oil Selection – For an authentic Mediterranean touch, substitute sunflower oil with extra-virgin olive oil.
Preparation – Ensure uniform thickness (approximately ¼ inch) by carefully pounding the chicken breasts. This promotes even cooking and optimal tenderness.
Herbs – Fresh dill and parsley are strongly preferred over dried varieties for superior flavour. Adjust mustard powder and herbs to personal taste.
Tzatziki Preparation –
- Advance Prep – Cucumbers may be prepped and refrigerated separately for up to three days to maintain texture.
- Last-Minute Assembly: Combine with yoghurt just before serving to prevent excess moisture.
- Leftovers: For best results, prepare a fresh batch when serving previously cooked escalopes.
Serving Suggestions – Leftover escalopes work exceptionally well in salads or wraps when paired with freshly made Greek yoghurt dressing.

What You’ll Need

Chicken Escalopes Ingredients

Chicken – 2 large skinless, boneless chicken breasts
Mustard – 2 tsp dried mustard powder
Fresh Herbs –
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped dill
Oil – 1–2 tbsp sunflower oil

Ingredients for the Tzatziki:

Yoghurt – 200g (7oz) Greek yoghurt
Garlic – 1 garlic clove, finely grated
Cucumber – ½ cucumber, deseeded and coarsely grated
Fresh mint – 3 tbsp freshly chopped mint

Variations

Like mustard chicken? Try Mary Berry’s Dijon mustard chicken.
Want a spicy kick? Add a little paprika or try Mary Berry’s Tuscan chicken with paprika.
Craving breaded escalopes instead? Try a classic schnitzel variation.
Prefer a ranch-type dressing? Swap the tzatziki for your favourite ranch or herbed yoghurt dip.

How to Make Chicken Escalopes: Step by Step

Cut and flatten chicken breasts. Place the chicken breasts on a board. Slice each breast horizontally through the middle, creating two pieces. Cover the chicken with baking paper and flatten it with a rolling pin to achieve a thin escalope.
Marinate the chicken. Remove the baking paper and sprinkle mustard powder, parsley, and dill on both sides of the breasts. Season with salt and freshly ground black pepper, and drizzle with oil.
Fry the chicken. Heat a frying pan until very hot. Add the chicken and fry for 2 minutes on each side, until golden and cooked through. Set aside to rest.
Prepare the tzatziki. In a bowl, combine Greek yoghurt, grated garlic, cucumber, and mint—season with salt and pepper.
Serve. Plate the golden escalopes with a generous spoonful of tzatziki on the side.

Saving Chicken Escalopes for Later

Make-Ahead Tips

Tzatziki: Grate and drain cucumbers (store separately for up to 3 days), then mix with yoghurt just before serving.
Escalopes: Best enjoyed fresh. Store in an airtight container in the fridge for up to 2 days. Avoid freezing thin cuts, as they dry out easily.

Reheating Tips

Stovetop: Warm a non-stick pan over medium-low with a splash of oil or water. Cover briefly to retain moisture (1–2 minutes per side).
Oven Method: Wrap in foil with a drizzle of broth or lemon juice. Reheat at 300°F (150°C) for 5–8 minutes.
Avoid the Microwave: It can make the chicken rubbery. Use only as a last resort.

Pro Tip: Leftovers? Chop the meat cold and toss into salads, grain bowls, or pita wraps with leftover sauce.

Serving Suggestions

For lunch: Use escalopes in sandwiches or wraps with lettuce, tomato, and tzatziki.
As a main course: Serve with fresh salad or steamed vegetables and a generous spoonful of sauce.

More Mary Berry Recipes with Chicken:

Health Info

NUTRITION SPOTLIGHT

High-protein powerhouse: 33.8g protein per serving fuels muscles and keeps you satisfied
Light yet satisfying:Only 222 calories with 7.4g fat for a flavorful, guilt-free meal
Low-carb friendly:Just 3.5g carbohydrates fits most dietary plans

Note: A healthy family meal that it's quickly whipped up for dinner.

Nutritional Facts

Calories:	222.2
Sugar:	2.1
Sodium:	76
Fat:	7.4
Carbohydrates:	3.5
Fiber:	0.4
Protein:	33.8

Easy Chicken Escalopes Recipe Mary Berry

Author Caroline Sciberras

Servings 4 people

Calories 222.2

Prep Time 10

Cook Time 10

Total Time 20

Fat: 7.4|Carbohydrates: 3.5|Protein: 33.8

Pin Recipe

Description

Ingredients

2 large skinless boneless chicken breasts
2 tsp dried mustard powder
1 tbsp parsley freshly chopped
1 tbsp dill freshly chopped
1 tbsp sunflower oil (you can use up to 2 tbsp oil)

For the Tzatziki:

200 g (7oz) Greek yoghurt
1 garlic clove finely grated
½ cucumber deseeded and coarsely grated
3 tbsp mint freshly chopped

Instructions

Cut and flatten chicken breasts. Place the chicken breasts on a board. Slice each breast horizontally through the middle, creating two pieces. Cover the chicken with baking paper and flatten it with a rolling pin to achieve a thin escalope.
Marinate the chicken. Remove the baking paper and sprinkle mustard powder, parsley, and dill on both sides of the breasts. Season with salt and freshly ground black pepper, and drizzle with oil.
Fry the chicken. Heat a frying pan until very hot. Add the chicken breasts and fry for 2 minutes on each side until golden brown and just cooked through. Set aside to rest for a few minutes.
Prepare the tzatziki. Combine yoghurt, garlic, cucumber, and mint in a bowl. Season with salt and freshly ground black pepper.
Serve. Serve the golden chicken with the tzatziki dip alongside.

Recipe Notes:

Preparation Tips

For best results, use fresh herbs (dill, parsley, mint) rather than dried for optimal flavor.
Pound chicken evenly to ¼-inch thickness to ensure quick, even cooking.
Tzatziki can be prepped ahead: Grate and drain cucumbers (store separately for up to 3 days), then mix with yoghurt just before serving to prevent sogginess.

Storage & Reheating

Chicken: Best served fresh. Store cooked escalopes in the fridge for up to 2 days. Reheat gently in a pan with a splash of oil or broth, or wrap in foil and warm at 300°F (150°C) for 5-8 minutes. Avoid microwaving.
Tzatziki: Not suitable for freezing.