Chicken Scallopine
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
butter
|
|
| 1 | each |
lemon juice
whole squeeze |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | cup |
white wine
|
*
|
| 2 | tablespoons |
capers
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 45 | ml |
butter
|
|
| 1 | each |
lemon juice
whole squeeze |
|
| 59 | ml |
parsley leaves
chopped |
|
| 237 | ml |
white wine
|
*
|
| 3E+1 | ml |
capers
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
Directions
Bone and pound chicken breasts.
In a bowl mix flour, salt and pepper.
Dip cutlets in mixture and press firmly to coat.
Shake off excess. Chill. In a large skillet heat butter until it sizzles.
Sauté cutlets, 3 or 4 at a time, 2 to 3 minutes per side.
Drain on paper towels and keep warm until all are cooked.
Stir lemon juice and wine into drippings and scrape bottom to loosen particles.
Heat but don't boil. Add capers.
Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley.
