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Chicken Scallopine

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Submitted by Sinder

YIELD

3 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 3
EACH EACH CHICKEN BREASTS
½ 118
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML BUTTER
1 1
EACH EACH LEMON JUICE
whole squeeze
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 237
CUP ML WHITE WINE *
2 3E+1
TABLESPOONS ML CAPERS
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 439 57% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 1092mg 46%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 59g
Vitamin A 16% Vitamin C 24%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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