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Lime chicken scallopini
Chapter VII ·
Poultry · Nº 206
Lime chicken scallopini
10 ingredients
8 steps
Ingredients
Method
Ingredients
For
4
chicken breasts
, boneless
salt
black pepper
, white
all-purpose flour
2 tablespoons
butter
, 1 + 1, unsalted
1 tablespoon
vegetable oil
1 tablespoon
parsley
, chopped
1
green onions
, green, chopped
2 tablespoons
lime
, juice
1
lime
, peeled, cut into thin rounds
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Method
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1
Cut each piece of chicken into three or four scallopini (thin cutlets) so they are of even thickness.
2
Place the scallopini between two sheets of parchment or plastic and press with the palm of your hand. This evens them out well without the risk of tearing.
3
Season the scallopini on one side only with salt and white pepper, preferably freshly ground.
4
Mix the two herbs and sprinkle half of the scallopini, pressing gently with your hand so they stick well.
5
Dredge in flour on both sides and tap lightly with your hand to shake off the excess.
6
Heat a skillet, preferably large and heavy, add the oil and then the butter (butter burns at a much lower temperature than oil and becomes hard to digest; that is why this mixture is used).
7
When very hot, fry the scallopini about 1 minute on one side and 30 seconds on the other. If your skillet isn't big enough, cook in two batches.
8
At the end, add the remaining herbs, the second tablespoon of butter and the lime juice to the skillet. Serve immediately.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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