When you’re in the mood for a tasty, light meal for two, chicken or veal scallopine is just right. Since I cook in quantity several times a month, I’ve always got a sauce or soup in my freezer. This comes in handy when you’re ready.
You know how it is when you’ve just gotta have a certain dish for lunch or dinner. For the past several days, I kept “tasting” veal or chicken scallopine and knew I had to have it. So , off to market I went. Found a 4 lb Chicken–(only $4.06–such a deal!) so decided the veal can wait till next time. I came home, took a container of Italian Sauce from the freezer-I had made two quarts several months ago and portioned them for just such an occasion. After washing the chix in cold water–inside and out–I patted it dry, then cut into pieces. Removed the breasts and set aside. Put the other parts in freezer bags for another day.
I used a very sharp filet knife to cut the breasts horizontally. Covered each piece w/ plastic wrap and used a rolling pin to gently pound into thin(scallopine) pieces. Next, I set up the flour, eggs and Panko bread crumbs(flavored with Oregano) on individual plates. In a large frypan, I put olive oil on medium heat. It’s a good habit to first dredge the scallopine in the flour since this allows the coating to stick during the frying. Then the egg, and finally the panko. Lightly brown each side–about 3 minutes–remove from pan and keep warm.
During the summer I enjoy having a vegetable garden with a few basics–tomatoes, green beans, arugula, lettuce, etc. For this dish, I went out to the garden for a bowlful of fresh green beans….I sliced them diagonally into 2-inch pieces and added them to my sauce which was heating gently on the stove while the breasts were browning. When chicken was done, I put several pieces on a metal platter, covered each with the sauce, some Grana Padan cheese (you can use mozzarella or parmesan if you like), and slipped it under the broiler for about 2 minutes. It came out bubbling and aromatic. Onto my serving plate with a little garnish of Italian parsley–or basil if you like. Delicious.
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To your health,