Chicken Scallopini with Lemon Sauce
Crispy breaded chicken scallopini is served with angel hair pasta tossed in a buttery garlic-lemon sauce with parmesan and fresh parsley.
Servings: 2
Equipment
- Meat Tenderizer or Rolling Pin
- Skillet Large
- Pot Large
Ingredients
- 2 chicken breasts boneless and skinless
- 3 Cloves garlic minced
- ¾ Cup breadcrumbs
- 4 Tablespoons butter unsalted
- 1 egg
- 3 Tablespoons water
- ½ Cup chicken broth
- ⅓ Cup lemon juice
- 8 Ounces angel hair pasta
- ½ Cup flour
- ½ Cup Parmesan cheese freshly grated
To Garnish
- 1 Tablespoon parsley freshly chopped
- 2 Slices lemon
Instructions
- Preheat your oven to 400°F, line a sheet pan with parchment paper.
- Place chicken in between 2 sheets of plastic wrap, using a meat tenderizer or rolling pin, pound chicken down to ½ inch thick. Salt and pepper each side. If the chicken is too large, cut it in half first.
- On a plate, combine salt, pepper, flour. Dip chicken breasts into flour on both sides. On a separate plate, add breadcrumbs.
- Whisk egg and water together, dip chicken into egg and then dip each side in breadcrumbs.
- In a large skillet, heat 3 tablespoons olive oil over medium-low heat. Place chicken in the pan, cook 2 or 3 minutes each side, just until brown. Wipe the pan out with a paper towel.
- Place the chicken on the prepared sheet pan and bake for 7 to 10 minutes, or until the thickest part reaches an internal temperature of 165°F.
- While the chicken cooks, heat 1 tablespoon butter in the same pan over medium heat. Add minced garlic and cook until fragrant. Then add the chicken broth, and the lemon juice.
- Bring to a boil over high heat, cook for 2 to 3 minutes. Add remaining butter.
- Remove from heat. Drizzle a spoonful of sauce over each chicken breast.
- Add cooked pasta to sauté pan and mix with the remaining sauce. Add parmesan cheese, chopped parsley and mix thoroughly. Season if needed.
- Garnish chicken with fresh parsley and a slice of lemon, then serve with the pasta.
Notes
Pound the chicken evenly: I aim for about ½ inch all over. Even thickness matters more than getting every piece exactly the same shape.
Don't cook the chicken through in the skillet: You're only looking for a golden breadcrumb coating at this stage. The chicken finishes cooking in the oven.
Use fresh lemon juice: There's quite a bit of lemon in the sauce, so freshly squeezed juice makes a noticeable difference.
Watch the angel hair: It cooks very quickly, so have the sauce nearly ready before you cook the pasta.
Save some sauce for the chicken: Don't let the pasta absorb every drop. I like spooning a little over the crispy chicken just before serving.
Don't cook the chicken through in the skillet: You're only looking for a golden breadcrumb coating at this stage. The chicken finishes cooking in the oven.
Use fresh lemon juice: There's quite a bit of lemon in the sauce, so freshly squeezed juice makes a noticeable difference.
Watch the angel hair: It cooks very quickly, so have the sauce nearly ready before you cook the pasta.
Save some sauce for the chicken: Don't let the pasta absorb every drop. I like spooning a little over the crispy chicken just before serving.
Nutrition
Calories: 714kcal | Carbohydrates: 66g | Protein: 71g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1240mg | Potassium: 1199mg | Fiber: 7g | Sugar: 8g | Vitamin A: 447IU | Vitamin C: 53mg | Calcium: 477mg | Iron: 5mg
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