How do you make chicken scalopini?!
2 tbsp. grated Parmesan cheese
2 tbsp. seasoned bread crumbs
4 sm. boneless, skinned chicken breast halves
1/2 c. sliced mushrooms, if desired
1/2 c. white wine
Combine cheese and bread crumbs, moisten chicken, press into bread crumb mixture on both sides. Spray the bottom of a large, heavy, nonstick skillet with cooking spray. Heat over medium low heat. Cook chicken until underside is golden brown -- about 4 minutes. Turn, cook 4 minutes longer. Remove chicken to serving plate; keep warm. Add mushrooms to skillet -- cook 2 minutes. Add wine to skillet and simmer several minutes until reduced in volume, stirring. Pour over chicken and serve.
Answers: CHICKEN SCALLOPINI
2 tbsp. grated Parmesan cheese
2 tbsp. seasoned bread crumbs
4 sm. boneless, skinned chicken breast halves
1/2 c. sliced mushrooms, if desired
1/2 c. white wine
Combine cheese and bread crumbs, moisten chicken, press into bread crumb mixture on both sides. Spray the bottom of a large, heavy, nonstick skillet with cooking spray. Heat over medium low heat. Cook chicken until underside is golden brown -- about 4 minutes. Turn, cook 4 minutes longer. Remove chicken to serving plate; keep warm. Add mushrooms to skillet -- cook 2 minutes. Add wine to skillet and simmer several minutes until reduced in volume, stirring. Pour over chicken and serve.
Pound chicken breast until it is very thin, about twice it's original size.
What you do with it from there depends on the recipe.
Chicken Scallopini Ingredients
500 grams Chicken breast sliced and pounded thin 1 cup Mushrooms sliced 1 cup Flour 2 teaspoon Garlic crushed
Salt & pepper to taste Salt and pepper to taste 1 teaspoon Dried parsely 1/2 cup White Wine 1/4 teaspoon Dried thyme 1/4 teaspoon Dried thyme 1/4 teaspoon dried Sage 1/4 teaspoon Dried Sage 2 tablespoon Olive oil 1 can (12 oz) Evaporated milk -- sauce -- Parsley chopped for garnish
Instructions for Chicken Scallopini
combine flour and seasonings. coat chicken in flour mixture. heat oil in pan cook chicken in batches until browned. Remove from pan set aside. Add more oil if needed and add mushrooms cook over med heat for 3 min. Add garlic, salt and pepper cook another minute then add the wine. Cook a further 1 minute and add chicken stock, thyme and sage and reduce by half. Add evaporated milk and cook till thickened (around 5 minutes). Return chicken to pan simmer until heated through. Sprinkle with parsley and serve with rice/pasta and salad OR mashed potato and steamed veggies.
Pound chicken breast VERY thin (or use 'cutlets').
Dredge in egg/milk mixture and then into dry coating of choice. (typically Italian style breadcrumbs)
Heat skillet over medium to medium high with an 1/8 to 1/4 inch of olive oil. Fry chicken on each side until golden.
Serve with lemon wedges.
Chicken Scallopini with Sage
4 boneless, skinless chicken breast halves
(6 oz each), pounded to 1/4” thick
3/4 tsp rubbed sage
1/2 tsp salt
3 tbsp whole wheat flour
4 tsp olive oil
1 tsp cornstarch
2 tsp cold water
1/3 cup + 1/4 cup chicken broth
1 1/2 tbsp cold butter, cut in sm pieces
2 tsp chopped fresh parsley (optional)
Season the chicken with the sage and salt. Lightly coat with
the flour, patting off the excess. Heat a large nonstick skillet
over high heat, and add 2 teaspoons of the oil. Add 2
pieces of the chicken, and cook until browned. Reduce
the heat to medium, and turn the chicken. Cook until the
chicken is no longer pink and the juices run clear.
Remove to a platter, and cover with foil to keep warm.
Add the remaining 2 teaspoons oil to the skillet, and cook
the remaining chicken in the same fashion. Remove to
the platter.
In a small cup, combine the cornstarch and water. Pour the
broth into the skillet, and heat over medium heat. Bring to
a simmer, and whisk in the cornstarch mixture. Cook,
whisking until thickened, about 15 seconds. Whisk in the
butter, and spoon the sauce over the chicken. Sprinkle with
the parsley, if using.