Chicken Scaloppine With Mushroom Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Italian, Poultry, Sauces | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken Breasts, boned and |
| skinned | ||
| 2 | T | Flour Salt and Fresh Ground |
| Pepper | ||
| 1 | Egg 2 T. Water | |
| 1 1/2 | c | Breadcrumbs 3-5 T. Olive Oil |
| Virgin or Extra | ||
| 1 | To 2 T. Butter |
INSTRUCTIONS
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper til thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 312
Calories From Fat: 166
Total Fat: 18.8g
Cholesterol: 104.9mg
Sodium: 182.5mg
Potassium: 224.8mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 3.2g
Protein: 24.7g