Southwestern Chicken Scaloppine Recipes

SOUTHWESTERN CHICKEN SCALOPPINE

Steps:

• Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken.
• Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt.
• Coat chicken with flour mixture. Reserve 1 tsp fur mixture.
• In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
• In small bowl, stir reserved 1 tsp flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice & cilantro.
• Serve sauce over chicken.

SOUTHWESTERN CHICKEN SCALOPPINE RECIPE - (4.5/5)

Steps:

• Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4-inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm. In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

CHICKEN SCALOPPINE

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
• In shallow bowl, beat egg white and water with whisk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
• Stir broth and lemon juice into skillet. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup. Drizzle about 1 tablespoon sauce over each chicken breast.