Title: Chicken Scaloppine with Mushroom Sauce
Categories: Italian Poultry
Yield: 6 Servings
| 1 | lb | Chicken Breasts, boned and skinned |
| 2 | tb | Flour Salt and Fresh Ground Pepper |
| 1 | | Egg 2 T. Water |
| 1 1/2 | c | Breadcrumbs 3-5 T. Olive Oil (Virgin or Extra) |
| 1 | | To 2 T. Butter |
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce
(next message) Pound chicken between sheets of waxed paper til thin.
Combine flour, salt and pepper in pie plate. Beat egg with water in shallow
dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in
breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES
BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it
~- it works! Heat oil and butter in large skillet over medium high heat.
Add meat in batches and saute until browned, turning once, about 3 to 5
minutes, adding more oil and butter if necessary. Keep warm and spoon
mushroom sauce over!