Mary Berry Chicken Escalope With Tzatziki

I made this chicken escalope with tzatziki on a hot evening when I almost ordered takeaway. I was hungry, grumpy, and convinced nothing in the fridge went together. But I had two chicken breasts, a pot of yoghurt, and a bendy cucumber. With a bit of herb chopping and some speedy frying, this came together in about 15 minutes—and felt a lot more special than it should’ve.

My first mistake? I didn’t pound the chicken evenly, so one end was chewy and the other nearly raw. Rookie stuff. Now I cover the fillets with baking paper and roll them flat in seconds. It’s worth it. The mustard powder adds a quiet kick, and the tzatziki? Cold, creamy, minty magic.

WHY THIS ONE WORKS SO WELL

It’s fast, it’s balanced, and it hits all the right notes—crisp, tangy, savoury, herby. You’ve got warm, golden chicken with a light crust of flavour from the herbs and mustard, and then the cooling contrast of that cucumber yoghurt dip. The best part? It doesn’t need anything fancy—just fresh herbs and decent seasoning.

And because the chicken is so thin, it cooks in under five minutes. Ideal for when you’re short on time (or patience).

INGREDIENTS + WHY THEY MATTER

Chicken Breasts (2 large) – Sliced and pounded thin, they cook quickly and evenly.
Mustard Powder (2 tsp) – Adds warmth and depth without being overpowering.
Fresh Parsley + Dill (1 tbsp each) – Classic pairing for fish and chicken. Use fresh.
Sunflower Oil (1–2 tbsp) – Neutral, high heat-friendly, perfect for fast pan-frying.
Greek Yoghurt (200g) – Full-fat if you’ve got it—it makes the tzatziki ultra creamy.
Garlic (1 clove, grated) – Raw and punchy. Don’t overdo it unless you’re into drama.
Cucumber (½, deseeded + grated) – Adds texture and freshness. Squeeze out excess water.
Fresh Mint (3 tbsp) – This is what makes the tzatziki sing. Don’t swap for dried.
Salt + Black Pepper – Always to taste—don’t be shy.

MAKING IT YOURS (WITHOUT RUINING IT)

Want crunch? Coat the chicken in breadcrumbs after seasoning. Just dip in flour and egg first.
No mustard powder? A little Dijon works—just rub it on before frying.
Low dairy? Use coconut yoghurt for the tzatziki—it’s different, but holds up.
Spicy twist? Add a pinch of cayenne or smoked paprika to the chicken rub.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Unevenly cooked chicken	Didn’t pound it thin enough	Use baking paper and a rolling pin
Tzatziki too runny	Didn’t squeeze cucumber	Wrap grated cucumber in paper towel
Chicken bland	Under-seasoned or herbs too sparse	Be generous with the herbs and salt

HOW TO MAKE MARY BERRY’S CHICKEN ESCALOPE WITH TZATZIKI

1. Prep the Chicken
   Slice each chicken breast in half horizontally. Lay flat, cover with baking paper, and pound to even thinness.
2. Season + Oil
   Sprinkle both sides with mustard powder, chopped parsley, and dill. Season well. Drizzle lightly with sunflower oil.
3. Cook the Chicken
   Heat a frying pan until hot. Fry each escalope for about 2 minutes per side, until golden and cooked through. Set aside to rest.
4. Make the Tzatziki
   Grate the cucumber, squeeze out excess moisture. Mix with yoghurt, garlic, and chopped mint. Season to taste.
5. Serve
   Plate the warm chicken with a generous spoon of tzatziki on the side. Add salad or flatbreads if you fancy.

TIPS FROM MY KITCHEN

I always grate the garlic straight into the yoghurt to avoid big raw chunks.
Squeeze the cucumber properly or the tzatziki gets watery after an hour.
For extra freshness, stir in a tiny bit of lemon zest or juice right before serving.

STORAGE + REHEATING

Keeps: 2 days in the fridge (chicken and tzatziki stored separately)
Freezes: Chicken yes—tzatziki no (yoghurt splits)
Reheats: Oven at 180°C for 10–15 mins, or microwave gently

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead?
Yes—cook the chicken earlier in the day and refrigerate. Serve cold or gently rewarmed. Tzatziki can be made the night before.

Q: What can I serve it with?
It’s brilliant with couscous, pita, or a tomato-cucumber salad. Even roast potatoes if you want something heartier.

Q: Can I use chicken thighs instead?
Yes—debone and flatten them. They’re juicier, but take a touch longer to cook.

Try More Recipes:

• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Cordon Bleu