Tuesday, July 6, 2010

Chicken Scallopini

When I saw this recipe on Stephanie Cooks, I knew I had to try it. This was great- the kind of entree that tastes like you slaved away over a hot stove all day.

Rather than spend five bucks on a package of prosciutto, I paid sixty-eight cents for two slices at the deli counter.

2 chicken breasts
2 slices prosciutto
1/4 cup flour
2 tablespoons parmesan cheese
1 egg
1 tbsp. olive oil


Pat the chicken breasts dry. Season each side with salt and pepper. Sprinkle dried sage on one side of the fillet. Press the prosciutto on top of the sage, pushing it into the chicken so that it sticks.

Whisk an egg in a shallow dish. In a separate dish, combine the flour and parmesan cheese. Dip the chicken breasts into the egg and then into the flour mixture.

Heat oil in a nonstick-skillet over medium high heat until shimmering. Place chicken into hot skillet, prosciutto-side down. Cook chicken on both sides until the coating is crisp and the chicken is cooked through.
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