Artizone > Chicken Scallopini with Parmesan-Herb-Panko Crust
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CHICKEN SCALLOPINI WITH PARMESAN-HERB-PANKO CRUST
Chicken Scallopinis with a Punch!
Recipe by: Stephanie Magilow
Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 4 servings
4 Pieces Chicken Breast Whole, boneless, skinless
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper Ground
3 Cups Panko bread crumbs
3 Tablespoons Parsley Finely chopped
1 Lemon zested and then cut into 8 wedges
1 Cup Canola Oil
2 Tablespoons Parmesan cheese Sliced with a vegetable peeler
In a pie plate or shallow platter, combine the Panko crumbs, lemon zest and parsley and set aside.
Take each of the chicken breasts and slice the thickness in half (slice the chicken breast lengthwise so that each breast will be thinner) to approximately ¼” thickness.
Season generously with salt and pepper and then press both sides of the chicken into the Panko mixture.
In a large skillet over medium-high heat, warm the canola oil. Add four of the chicken breast pieces and fry each side until golden brown (2-3 minutes per side, depending on thickness).
Place fried cutlets on a cooling rack while you fry the remaining pieces.
Place two pieces of chicken on a plate and squeeze the juice of one lemon wedge and top with fresh shavings of Parmesan cheese.
Serving Suggestion: Serve with an arugula or mixed field green salad.
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