Simple Chicken Scaloppine Recipe
This recipe makes the often dry cut of chicken astonishingly juicy. It’s also very quick, which makes it perfect for weekdays and impromtu dinners.
- 1 lb boneless, skinless chicken breast
- 1 tsp of ground black pepper
- salt (to taste)
- 1 tsp chili pepper (minced if fresh, crushed if dry) - Optional
- 1 tsp ginger (mashed) - Optional
- 3 tbsp olive oil
- 1 clove of garlic
- 2 tbsp of wheat flour
- 1 egg
- Slice the chicken breasts length-wise into 1/2 inch thick slices.
- Tenderize on both sides with the rough side of a meat mallet. (I find that placing an oven mitt covered with a paper towel underneath a plastic cutting board is a great way to mitigate the noise).
- Salt, pepper, and spice the cutlets on both sides. I like to use mashed ginger and hot pepper, though this is a great place to improvise. Cover and refrigerate for 15 mins to a half hour.
- Heat olive oil in the pan on medium until it shimmers. Crush a garlic clove with the flat side of a knife and fry until golden on both sides. Remove.
- Dip each cutlet in flour, making sure to coat both sides evenly.
- Beat or whisk the egg. Dip each floured cutlet into the egg, covering both sides.
- Fry the cutlets on medium until the egg starts turning golden brown along the edges (about 3 mins), then flip. Fry on the other side until golden brown (about 2 mins).
Member recipes are not tested by the CHOW food team.