Chicken Scaloppine Chicken Scaloppine

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : ©



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 766 mg
  • Protein 33 g
  • Calories 339.0
  • Total fat 11 g
  • Saturated fat 3 g
  • Total carbohydrate 26 g


  • Iron 40.0
  • Folate 15.0
  • Calcium 6.0
  • Vitamin A 6.0
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Chicken Scaloppine