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Simple Chicken Scaloppine
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Total Time: 30 minutes

Active Time:

Makes: 3-4 servings

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. 1Slice the chicken breasts length-wise into 1/2 inch thick slices.
  2. 2Tenderize 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).
  3. 3Salt, 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.
  4. 4Heat 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.
  5. 5Dip each cutlet in flour, making sure to coat both sides evenly.
  6. 6Beat or whisk the egg. Dip each floured cutlet into the egg, covering both sides.
  7. 7Fry 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.

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