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Lime chicken scallopini
Chapter VII ·
Poultry · Nº 207
Lime chicken scallopini
10 ingredients
7 steps
Ingredients
Method
Ingredients
For
4
chicken breasts
, boneless
salt
black pepper
all-purpose flour
2 tablespoons
butter
, unsalted
1 tablespoon
vegetable oil
1 tablespoon
parsley
, chopped
1
green onions
, chopped
2 tablespoons
lime juice
, freshly squeezed
1
lime
, peeled and cut into thin rounds
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Method
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1
Cut each piece of chicken into 3 or 4 scallopini, so they are evenly thick. Place the scallopini between two sheets of parchment paper and press with the palm of your hand. This evens them out well without the risk of tearing them.
2
Season the scallopini on one side only with salt and black pepper, preferably white and freshly ground.
3
Mix the two herbs and sprinkle half of the scallopini, pressing gently with your hand so they stick well.
4
Dredge in flour on both sides and tap lightly with your hand to remove the excess.
5
Heat a large, heavy skillet. Add the oil and butter.
6
When very hot, fry the scallopini for one minute on one side and 30 seconds on the other. If your skillet isn't big enough, cook in two batches.
7
At the end, add the remaining herbs, the second tablespoon of butter and the lime juice to the skillet. Serve immediately.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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