Mary Berry Chicken Escalopes with Tzatziki

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 tzatziki on toast or in salads. These Mary Berry chicken escalopes pair wonderfully with the Quinoa and Soya Bean Salad featured on page 177 of Mary Makes It Easy.

MORE MARY MAKES IT EASY RECIPES:

• Mary Berry’s Lemon and Caper Salmon Linguine
• Crispy Squid Mary Berry with Aioli
• Mary Berry Chicken Tartiflette
• Mary Berry Beef Cannelloni

Why you’ll like it

There are several reasons why you should give Chicken Escalopes Mary Berry with Tzatziki a try:

• The combination of herbs and spices adds a burst of flavour to the chicken, making it incredibly delicious.
• The homemade tzatziki sauce complements the chicken perfectly, providing a refreshing and tangy element to the dish.
• This recipe is quick and easy to make, perfect for busy weeknights or when you’re craving a flavorful meal.
• The dish is versatile and can be served as a main course with a side salad or as a filling for sandwiches or wraps.
• Chicken Escalopes Mary Berry with Tzatziki is a crowd-pleaser, making it a great option for family gatherings or dinner parties.

Mary Berry Chicken Escalope Recipe with Tzatziki

What is this Mary Berry Chicken Escalope Recipe?

Chicken Escalopes Mary Berry with Tzatziki is a delightful dish that features thin and tender chicken breasts seasoned with mustard powder, parsley, and dill. The chicken is then pan-fried until golden brown and cooked through. The homemade tzatziki sauce, made with Greek yoghurt, garlic, cucumber, and mint, adds a cool and creamy element to the dish. This recipe is a perfect choice for those looking for a quick and flavorful meal that can be enjoyed any time of the day.

Ingredients

• Chicken breasts – 2 large skinless boneless chicken breasts
• Mustard powder – 2 tsp dried mustard powder
• Fresh parsley – 1 tbsp freshly chopped parsley
• Fresh dill – 1 tbsp freshly chopped dill
• Sunflower oil – 1–2 tbsp sunflower oil

For the Tzatziki:

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

How to make chicken escalopes Mary Berry with tzatziki sauce

1. 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.
2. Marinade 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.
3. 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.
4. Prepare the tzatziki. Combine yoghurt, garlic, cucumber, and mint in a bowl. Season with salt and freshly ground black pepper.
5. Serve. Serve the golden chicken with the tzatziki dip alongside.

Tips

• For a healthier option, you can use olive oil instead of sunflower oil.
• Make sure to pound the chicken breasts until they are thin and even for a more tender result.
• You can adjust the amount of mustard powder, parsley, and dill according to your taste preferences.
• To save time, you can prepare the tzatziki sauce in advance and refrigerate it for up to 3 days.

Variations

• Add a squeeze of lemon juice to the tzatziki sauce for an extra tangy flavour.
• Sprinkle some chilli flakes or paprika on the chicken escalopes for a spicy kick.
• Replace the sunflower oil with melted butter for a richer taste.
• Experiment with different herbs and spices to customize the flavour of the chicken escalopes.

Serving chicken escalopes with tzatziki

Chicken Escalopes Mary Berry with Tzatziki can be served in various ways:

• As a main course, serve the golden chicken escalopes with a generous dollop of tzatziki sauce on the side. Pair it with a fresh salad or steamed vegetables for a complete meal.
• For a lighter option, use the chicken escalopes as a filling for sandwiches or wraps. Add some lettuce, tomatoes, and extra tzatziki sauce for a delicious and satisfying lunch.

Storing chicken escalopes

The tzatziki sauce can be made up to 3 days ahead and stored in the refrigerator. However, the chicken escalopes are best enjoyed fresh and are not suitable for freezing.

You might like more

MORE CHICKEN RECIPES:

• Mary Berry Chicken & Leek Pie
• Ina Garten Chicken Bouillabaisse
• Mary Berry Dijon Chicken Recipe
• Ina Garten Chicken Piccata
• Mary Berry Tuscan Chicken

Mary Berry Chicken Escalopes with Tzatziki

Caroline Sciberras

Get ready to indulge in a delicious and flavorful dish with Chicken Escalopes Mary Berry with Tzatziki. This recipe combines tender chicken breasts with a delightful blend of herbs and spices, creating a mouthwatering meal that will leave you craving for more. The addition of homemade tzatziki sauce adds a refreshing and tangy twist to the dish, making it a perfect choice for any occasion. So, let's dive into the recipe and discover the magic of this delightful combination!

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Ingredients

  

• 2 large skinless boneless chicken breasts
• 2 teaspoons dried mustard powder
• 1 tablespoon freshly parsley chopped
• 1 tablespoon freshly dill chopped
• 1 –2 tablespoons sunflower oil

For the Tzatziki:

• 200 grams 7 ounces Greek yoghurt
• 1 garlic clove finely grated
• ½ cucumber deseeded and coarsely grated
• 3 tablespoons freshly mint 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.
• Marinade 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.

Notes

Mary’s Tips: Tzatziki can be made up to 3 days ahead. Not suitable for freezing.