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lemon cilantro chicken scaloppine scallopine or scallopini


i searched 'zaar for this and did not find a recipe like this. the spelling of "scaloppine" is per the original recipe. hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) my sister sent me the link for this; it's from myrecipes.com but i'm posting here because 'zaar is really the only place i like to go for recipes. also i wanted to streamline this a bit. on myrecipes.com, the recipe is posted in two parts; basic chicken scaloppine and the lemon-cilantro addition. my favorite part about this is that it contains ingredients that are safe for my ibs. my second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. copied from the site, but reworded as necessary for 'zaar's preferences. serving size per original recipe, but i've approximated prep and cook times. i couldn't figure out how to separate the ingredient list for the basic chicken scaloppine and the lemon-cilantro part, so i noted it in the directions. i hope to try this tomorrow. please let me know how it turns out for you. it appears to be different from other scaloppine recipes posted here. eta: i just made this tonight; bf really loved this. for the 2 of us, i used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but i kept all other ingreds the same. bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! i loved this too, and will make this often. i did leave off lemon wedge, and it wasn't really missed. the flavors were wonderful!


# # # # # # # # # # # # # #


  • Carbohydrates: 251.4
  • Fats: 14.0
  • Dietary Fiber: 1.0
  • Minerals: 10.0
  • Proteins: 55.0
  • Vitamins: 7.0
  • Water: 4.0


  1. Basic chicken scaloppine
  2. Rinse 4 boneless
  3. Skinned chicken breast halves
  4. Pat dry
  5. Sprinkle both sides lightly with salt and pepper
  6. Place halves between sheets of plastic wrap
  7. With a mallet or a rolling pin
  8. Gently pound chicken to an even 1 / 4 inch thick
  9. Peel off wrap
  10. Put about 1 / 2 cup all-purpose flour in a shallow container
  11. Turn each piece of chicken in flour to coat lightly
  12. Set a 10- to 12-inch nonstick pan over medium-high heat
  13. When hot
  14. Add 2 teaspoons olive oil
  15. Lay 2 pieces of chicken in pan
  16. Cook
  17. Turning once
  18. Until no longer pink in the center
  19. 4 to 6 minutes
  20. Transfer to a platter or plates and keep warm in a 200 oven
  21. Repeat to cook remaining chicken in 2 more teaspoons oil
  22. Lemon-cilantro chicken scaloppine
  23. "youll need to use the basic chicken scaloppine and then continue with remaining directions below"
  24. Keep basic chicken scaloppine warm in a 200 oven
  25. Add olive oil and garlic to hot pan used to cook chicken and stir over high heat until garlic is slightly limp
  26. About 15 seconds
  27. Add chicken broth
  28. Lemon peel
  29. Lemon juice
  30. And chile flakes to pan
  31. Stir until mixture is boiling
  32. Boil
  33. Stirring occasionally
  34. Until juices are slightly reduced
  35. 1 to 1 1 / 2 minutes
  36. Then stir in fresh cilantro
  37. Spoon sauce evenly over chicken
  38. Add salt and pepper to taste
  39. And garnish with lemon wedges
  40. Yield
  41. Makes 4 servings

Step 26

Total Time in Minute 22

Ingredients Count 11

cooking lemon cilantro chicken scaloppine  scallopine or scallopini

See More Relate Photo


Boneless skinless chicken breast halves

All-purpose flour

Olive oil

Garlic cloves

Chicken broth

Lemon peel

Lemon juice

Red pepper flakes

Fresh cilantro

Salt and pepper

Lemon wedge

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