Chicken Scaloppine
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 339 |
| pro | 33 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 26 g |
| fibre | 1 g |
| sodium | 766 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 40 |
| vit A | 6 |
| folate | 15 |
Nice and juicy chicken thighs are more economical than breasts in this quick and easy dish. If you do not have a meat pounder, the bottom of a small saucepan works just as well.
Ingredients
- 8 boneless skinless chicken thighs
- 1/4 cup all-purpose flour
- 2 eggs
- 1 cup crushed cornflakes or dry breadcrumbs
- 2 tbsp grated Parmesan cheese
Preparation
On cutting board, cover chicken with plastic wrap; pound with meat pounder to about 1/4-inch (5 mm) thickness.
On large plate, combine flour and 1/2 tsp (2 mL) salt. In shallow dish, lightly beat eggs. On another large plate, combine cornflakes with cheese.
One at a time and using tongs, coat chicken thighs in flour mixture, shaking off any excess. Dip into egg, then into cornflake mixture, pressing to adhere.
In large nonstick skillet, heat 2 tsp (10 mL) vegetable oil over medium heat. Cook chicken, in batches and adding 1 tsp (5 mL) more oil if necessary, turning once, for 8 minutes or until golden and juices run clear when chicken is pierced.
Source : © CanadianLiving.com
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