Ingredients
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4
-
1/2
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4
-
1
-
2
-
2/3
-
1
-
1
-
1/4
-
2
-
-
-
-
-
Directions
Lemon-Cilantro Chicken Scaloppine Scallopine or Scallopini, I searched ‘Zaar for this and did not find a recipe like this. The spelling of “scaloppine” is per the original recipe. Hopefully people can still find it if the other spellings scallopine and scallopini fit in the title. : My sister sent me the link for this; it’s from myrecipes.com but I’m posting here because ‘Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter my first niece! loves this stuff. Copied from the site, but reworded as necessary for ‘Zaar’s preferences. Serving size per original recipe, but I’ve approximated prep and cook times. I couldn’t figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn’t nice of me to not make him 2 breasts, that’s how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn’t really missed. The flavors were wonderful!, This was A M A Z I N G !! I doubled the sauce and added 4Tbs of CAPERS and cooked it down a lil bit longer then served on a bed of quinoa. Everyone raved about it. Yummmm. The capers cooked in the sauce brought out their natural lemony flavor and adding the quinoa added more protein with less heaviness. Also used garlic infused EVOO. With the Requested Lemon Cream birthday cake this was outstanding!!, Awesome. I made this for DH tonight. He said it was the best chicken dish I’ve made yet which is a big deal bc I cook a lot and I rarely cook any meat other than chicken. I did have a problem when I added the garlic… the pan/oil was too hot and it burned right away. I had to dump the pan and start over. Maybe its just bc used a garlic press instead of chopping it myself. Served it with Jasmine rice… yum! When I make this again I’ll probably double the sauce recipe to mix into the rice and serve it with fresh green beans. Mmmmm!
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Steps
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1
Done
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Basic Chicken Scaloppine First Three Ingredients. |
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2
Done
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Rinse 4 Boneless, Skinned Chicken Breast Halves 5 to 6 Oz. Each; Pat Dry. |
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3
Done
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Sprinkle Both Sides Lightly With Salt and Pepper. |
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4
Done
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Place Halves Between Sheets of Plastic Wrap; With a Mallet or a Rolling Pin, Gently Pound Chicken to an Even 1/4 Inch Thick. Peel Off Wrap. |
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5
Done
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Put About 1/2 Cup All-Purpose Flour in a Shallow Container. Turn Each Piece of Chicken in Flour to Coat Lightly. |
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6
Done
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Set a 10- to 12-Inch Nonstick Pan Over Medium-High Heat; When Hot, Add 2 Teaspoons Olive Oil. Lay 2 Pieces of Chicken in Pan; Cook, Turning Once, Until No Longer Pink in the Center Cut to Test, 4 to 6 Minutes. Transfer to a Platter or Plates and Keep Warm in a 200 Oven. |
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7
Done
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Repeat to Cook Remaining Chicken in 2 More Teaspoons Oil. |
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8
Done
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Lemon-Cilantro Chicken Scaloppine Last 9 Ingredients. |
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9
Done
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You'll Need to Use the Basic Chicken Scaloppine See Above and Then Continue With Remaining Directions Below. |
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10
Done
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Keep Basic Chicken Scaloppine Warm in a 200 Oven. |
