Chicken Scaloppine

Crisp chicken cutlets, or scaloppine, are nice easy spring dinner. I like to put a bit of fresh lemon into the breading with some herbs, and serve with fresh lemon wedges on the side. A simple side of gnocchi or a side salad with vinegreatte make a great accompaniment.

I love to cook in the kitchen with music playing. Each dish deserves a different song, and I love, love, love, Paul McCartney’s My Valentine. It makes it even better that Johnny Depp and Natalie Portman are in the music video <3. Makes me want to learn sign language…

Chicken Scaloppine

Serves 2
Adapted from Fresh by John Bishop 

Musical paring My Valentine

Ingredients

• 1/2 Cup all-purpose flour
• 1 egg, beaten
• 2 cups fresh bread crumbs (I used panko)
• 1 Tbsp chopped parsley
• 1 Tsp lemon zest (keep lemon for garnishing)
• 2 chicken breast, boneless and skinless
• Vegetable oil for frying

Directions

Place flour and egg in individual plates. Combine bread crumbs, parsley, and lemon zest on another plate.

Pound chicken breast lightly to 1/4 inch thickness. Season with salt and pepper. Dredge each chicken breast in flour.,  then in the beaten egg, then finally in the bread crumb mixture.

Heat vegetale oil in a large saute pan on medium heat. Add chicken breasts and panfry until golden brown on both sides, about 5 minutes per side.

Drain chicken on paper towels and transfer to a serving platter. Serve with basil-ricotta gnocchi.