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Chicken Scaloppine With Lemon & Herbs Recipe
Typically made with pounded veal cutlets, scaloppine hails from northern Italy, where the recipe has become famous.
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Course:
Secondi
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
Calories:
190
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
tsp
fresh thyme leaves
▢
1
tsp
fresh Italian parsley,
finely chopped
▢
4
chicken breasts cutlets,
pounded to 1/4 inch thick
▢
1/2
cup
all-purpose flour
▢
Salt and pepper,
to taste
▢
2
tbsp
extra-virgin olive oil
▢
4
tbsp
unsalted butter
▢
1/3
cup
freshly squeezed lemon juice
▢
1/2
cup
snap peas (optional)
▢
1
radish,
very thinly sliced (optional)
Instructions
▢
Boil 2 cups of water and blanch the snap peas for 2 minutes. Transfer to a bowl of ice water and set aside.
▢
Cut chicken cutlets into 2-inch by 1-inch pieces.
▢
Pour flour onto a large plate and season with salt and pepper to taste.
▢
Dredge the chicken in the flour and shake off the excess.
▢
In a 12-inch nonstick sauté pan, heat the butter and olive oil over medium-high heat. Sauté the chicken in small batches for 2 minutes on each side.
▢
Add the lemon juice to the pan to thicken the sauce.
▢
Bring to a light boil and simmer for 1 minute. Add the thyme and parsley.
▢
Remove from heat, transfer to a serving platter, and pour the sauce over the chicken.
▢
Add the snap peas and radish slices to garnish, and serve hot with warm, crusty bread.
Calories:
190
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
41
mg
|
Sodium:
40
mg
|
Potassium:
164
mg
|
Vitamin A:
350
IU
|
Vitamin C:
11.1
mg
|
Calcium:
6
mg
|
Iron:
0.8
mg
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