Chicken Scaloppine With Arugula Lemon And Parmesan Recipes

CHICKEN SCALOPPINE WITH LEMON

Steps:

• Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
• Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
• Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
• Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
• When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
• Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

MARINATED CHICKEN BREAST WITH ARUGULA

Steps:

• Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
• Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
• Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

ARUGULA & CHICKEN WITH PASTA

Steps:

• Grill or bake the chicken breasts until medium-rare.
• Slice the chicken breasts into bite-sized pieces and reserve.
• Heat olive oil in a large stir-fry pan over high heat.
• Add garlic and stir-fry until golden but not burn't, about 1 minute.
• Immediately add tomatoes and chicken stock and heat to boil.
• Reduce heat and simmer for 3 minutes.
• Add arugula leaves and toss until they begin to wilt, about 30 seconds.
• Immediately toss in the chicken and cook for 30 seconds.
• Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
• Drain well, and immediately add to the sauce.
• Toss thoroughly to entangle the arugula into the pasta strands.
• (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
• Serve immediately, sprinkling parmesan cheese over each serving.
• Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
• It is generally available during late spring and summer.
• If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN

Steps:

• One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
• Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in pan; they should lay flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe skillet clean; repeat with remaining chicken.
• Whisk together lemon juice and 4 teaspoons oil in a large bowl. Add arugula; toss to coat. Divide among four plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. Shave cheese with a vegetable peeler, and divide shavings evenly among the plates. Serve with lemon wedges.

CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)

Steps:

• In a small bowl or shallow dish whisk together mustard and eggs; set aside.
• Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
• Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
• Heat the olive oil in a skillet over medium heat.
• Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
• For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
• Add in lemon slices and parsley; mix to combine for about 1 minute.
• Spoon the glaze/sauce over chicken.
• Delicious!

CHICKEN SCALLOPINE WITH ARUGULA AND LEMON

Steps:

• Divide arugula among 4 plates, leaving center of each empty; season with salt and pepper. Season chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Working in batches so as not to crowd, place cutlets in pan and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until completely cooked through, 2 to 3 minutes. Transfer to plates, next to arugula. Wipe out pan and repeat with remaining oil and chicken. Drizzle with oil, scatter with cheese, and serve, with lemon wedges.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN

Steps:

• One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
• Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe the skillet clean; repeat with the remaining chicken.
• Whisk together the lemon juice and 4 teaspoons oil in a large bowl. Add the arugula; toss to coat. Divide among 4 plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. With a vegetable peeler, shave the cheese over the plates, dividing it evenly. Serve with lemon wedges.
• Fit to eat recipe
• (Per serving)
• Calories: 295
• Fat: 11g
• Cholesterol: 103mg
• Carbohydrate: 6g
• Sodium: 480mg
• Protein: 44g
• Fiber: 2g