Nutrition report ready

Escalope de poulet pané

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score D

View details

Escalope de poulet pané

350 g in Breaded chicken Barcode 3499150007545
Poor nutritional quality
Green-Score
e
Environmental impact estimate

Escalope de poulet pané provides 286 kcal per 100 g, with 1 g of sugars and 10 g of protein. That is 24% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Breaded chicken category and comes in a 350 g pack.

Nutrient levels per 100 g

Fat
13 g · Moderate
Saturated fat
1.5 g · Low
Sugars
1 g · Low
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 286 kcal 214 +34%
Total fat 13 g 10 +30%
Saturated fat 1.5 g 1.8 −17%
Carbohydrates 31 g 15.2 +104%
Total sugars 1 g 1.3 −24%
Dietary fiber 2.6 g 1.3 +98%
Protein 10 g 15.4 −35%
Salt 1.5 g 1.3 +13%

Category average across 521 Breaded chicken products on Foodmetria.

Compared with other breaded chicken

Calories higher 3%
Sugars higher 49%
Salt higher 19%
Saturated fat higher 46%
Protein top 96%
Fiber top 5%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
350 g
Labels & certifications
Halal
Sold in
France
Barcode
3499150007545

Prices reported by shoppers

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Frequently asked questions

How many calories are in Escalope de poulet pané?

Escalope de poulet pané contains 286 kcal per 100 g.

How much sugar is in Escalope de poulet pané?

Escalope de poulet pané has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Escalope de poulet pané healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated May 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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