Lemon Chicken Scaloppine in Pine Nut Parmesan Crust


4 boneless skinless chicken breast halves
1 cup flour
2½ tsp salt, divided
1 tsp freshly ground black pepper
3 large eggs, lightly beaten
1½ cups dry breadcrumbs or panko
2 medium lemons
½ cup grated Parmesan cheese
½ cup pine nuts, coarsely chopped
2 Tbs chopped fresh basil
2 Tbs butter (about)
2 Tbs extra- virgin olive oil (about)

1. Using a meat mallet or rolling pin, pound chicken breasts between 2 pieces of waxed paper or plastic wrap until they are ¼-inch thick.

2. Combine flour, 1 tsp. salt, and pepper on a large plate. Put eggs on a separate plate. On a third plate, combine bread crumbs, zest from 1 lemon (about 2 tsp.), 1 tsp. salt, cheese, pine nuts, and basil. Sprinkle chicken with remaining ½ tsp. salt. Coat both sides in flour, then eggs (allowing excess to drip off), then bread crumb mixture, pressing mixture in slightly.

3. In a large skillet over a medium flame, heat 1 T. butter and 1 T. olive oil. When pan is hot, add 1 to 2 chicken breasts; cook 2 to 3 minutes on each side, until golden and cooked through. Remove and keep warm on a plate tented with foil. Add more butter and oil to skillet with each batch. Cut remaining unpeeled lemon into large wedges. Squeeze 2 wedges over chicken before serving and place remaining wedges on platter with chicken.

Servings: 4

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