1/3 Photos of Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini)
I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!
My Private Note
Units: US | Metric
- 4 boneless skinless chicken breast halves (5 to 6 oz. each)
- 1/2 cup all-purpose flour
- 4 teaspoons olive oil
- 1 teaspoon olive oil
- 2 garlic cloves, peeled and minced
- 2/3 cup chicken broth (skim off fat)
- 1 teaspoon lemon peel, grated
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
- 2 tablespoons fresh cilantro, chopped
- salt and pepper
- lemon wedge
- 1BASIC CHICKEN SCALOPPINE (first three ingredients).
- 2Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
- 3Sprinkle both sides lightly with salt and pepper.
- 4Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
- 5Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
- 6Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
- 7Repeat to cook remaining chicken in 2 more teaspoons oil.
- 8LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
- 9You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
- 10Keep basic chicken scaloppine warm in a 200° oven.
- 11Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
- 12Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
- 13Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
- 15Makes 4 servings.
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Nutritional Facts for Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini)
Serving Size: 1 (186 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 251.4
- Calories from Fat 81
- Total Fat 9.1 g
- Saturated Fat 1.5 g
- Cholesterol 75.5 mg
- Sodium 262.3 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 0.5 g
- Sugars 0.3 g
- Protein 27.6 g