Scallopini is a preparation that involves lightly breading the meat in flour before sauteing. Try this process with veal, in addition to chicken.
things you'll need.
2 pounds Chicken Breasts (boneless; skinless; pounded to 1/4-inch thickness)
1 1/2 cups Flour
1 cup Panko Breadcrumbs
1 cup Parmigiano-Reggiano (freshly grated)
1 teaspoon Red Chili Flakes (optional)
5 tablespoons Extra Virgin Olive Oil (divided)
1 tablespoon Red Wine Vinegar
4 ounces Cherry Tomatoes
4 ounces Bocconcini (small Mozzarella balls)
1/2 Red Onion (thinly sliced)
1/2 cup Basil leaves
Salt and Pepper to taste
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 5 tablespoons Extra Virgin Olive Oil (divided) 2 pounds Chicken Breasts (boneless; skinless; pounded to 1/4-inch thickness)
instructions Place a cast iron pan over medium high heat and add about 3 tablespoons of olive oil to the pan. Season the chicken with salt and pepper.
ingredients 1 1/2 cups Flour
instructions Place flour in a rimmed baking dish and season with salt and pepper. Whisk to combine.
ingredients 3 Eggs
instructions Whisk eggs and transfer to a second rimmed baking dish. Season with salt and pepper.
ingredients 1 cup Panko Breadcrumbs 1 cup Parmigiano-Reggiano (freshly grated)
instructions In a third rimmed baking dish, mix the panko bread crumbs, parmigiano, salt and pepper.
instructions Begin breading the chicken by coating lightly with the seasoned flour. Dip into the whisked eggs and then dredge in the panko mixture.
instructions Gently place the breaded chicken into the hot oil and allow to cook on the first side for 3 to 4 minutes or until the chicken is dark golden brown on the first side. Flip the chicken and continue to cook on the second side for 2 to 3 minutes or until golden brown. Remove to a paper towel lined plate to drain the excess oil.
ingredients 1 tablespoon Red Wine Vinegar Salt and Pepper to taste 4 ounces Cherry Tomatoes 4 ounces Bocconcini (small Mozzarella balls) 1/2 Red Onion (thinly sliced) 1/2 cup Basil leaves 1 teaspoon Red Chili Flakes (optional)
instructions Meanwhile, in a medium bowl whisk together the vinegar, remaining olive oil, salt and pepper. Add the tomatoes, bocconcini, sliced red onion and basil. Add chili flake if desired. Toss in the vinaigrette to dress.
instructions Plate the chicken and serve with the tomato salad.