this is so simple an yet so good!
Chicken or Veal Scaloppini limone
1 lb skinless & boneless chicken cutlets sliced thin
4 tbls butter
olive oil
1/4 cup flour
salt & fresh ground black pepper
1 lemon sliced thin
1 tbls lemon juice
3/4 cup chicken broth
Pound the chicken cutlets very thin (or have your
butcher do it.) Season the flour with salt & pepper
and coat chicken cutlets, shaking off excess. In a
frying pan place 2 tbls butter and 2 tbls oil and
heat until foamy. Add the cutlets and brown
lightly on each side and remove from pan. Pour
in 1/2 cup broth and bring to boil while, with a
wooden spoon, scraping any flour clinging to the
bottom and incorporate it into the broth.
Return the chicken to the pan, place thin lemon
slices on each cutlet and cover the pan. On low
flame cook for 10 minutes. Remove chicken to a
serving plate and add remaining 1/4 broth and
bring to a boil. When sauce begins to thicken
add remaining butter and lemon juice and pour
over cutlets.
mangia!
Chicken or Veal Scaloppini limone
1 lb skinless & boneless chicken cutlets sliced thin
4 tbls butter
olive oil
1/4 cup flour
salt & fresh ground black pepper
1 lemon sliced thin
1 tbls lemon juice
3/4 cup chicken broth
Pound the chicken cutlets very thin (or have your
butcher do it.) Season the flour with salt & pepper
and coat chicken cutlets, shaking off excess. In a
frying pan place 2 tbls butter and 2 tbls oil and
heat until foamy. Add the cutlets and brown
lightly on each side and remove from pan. Pour
in 1/2 cup broth and bring to boil while, with a
wooden spoon, scraping any flour clinging to the
bottom and incorporate it into the broth.
Return the chicken to the pan, place thin lemon
slices on each cutlet and cover the pan. On low
flame cook for 10 minutes. Remove chicken to a
serving plate and add remaining 1/4 broth and
bring to a boil. When sauce begins to thicken
add remaining butter and lemon juice and pour
over cutlets.
mangia!