Chicken Scaloppine with Mushroom Sauce
A delicious chicken dish is served with creamy and tangy mushroom sauce.
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
|
|
| 2 | tablespoons |
salt and black pepper
|
*
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
bread crumbs
|
|
| 5 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
|
|
| 3E+1 | ml |
salt and black pepper
|
*
|
| 1 | each |
eggs
|
|
| 355 | ml |
bread crumbs
|
|
| 75 | ml |
olive oil
|
|
Directions
Pound chicken between sheets of waxed paper til thin.
Combine flour, salt and pepper in pie plate.
Beat egg with water in shallow dish.
Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs.
IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING.
THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN.
Heat oil and butter in large skillet over medium high heat.
Add meat in batches and sauté until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
Keep warm and spoon mushroom sauce (see link below) over!
