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Chicken – Veal Scallopine

Chicken - Veal Scallopine recipe image
This Indian main features Chicken Broth 1 lb Chicken Breasts - boned and, Flour -skinned, , Butter OR Veal Scallopine, Green Onion - finely chopped 2 tablespoon Flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 148.6
Description
This Indian main features Chicken Broth 1 lb Chicken Breasts - boned and, Flour -skinned, , Butter OR Veal Scallopine, Green Onion - finely chopped 2 tablespoon Flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 cups Chicken Broth
  • 1 lbs Chicken Breasts - boned and
  • 1 tablespoons Flour -skinned,
  • 1 tablespoons Butter OR Veal Scallopine
  • 1 teaspoons Green Onion - finely chopped
  • 2 tablespoons Flour
Directions
  1. 1
    (white part only) Salt & freshly ground pepper 2 c Mushrooms - thinly sliced 1 Egg 1/2 c Whipping
  2. 2
    Cream 2 tb Water Salt & freshly ground pepper 1 1/2 c Breadcrumbs Nutmeg 5 tb Olive Oil Cayenne Pepper 2 tb Butter CHICKEN: MUSHROOM SAUCE: CHICKEN: Pound meat between sheets of waxed paper until thin.
  3. 3
    Combine flour, salt and pepper in pie plate.
  4. 4
    Beat egg with water in shallow dish.
  5. 5
    Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
  6. 6
    LET SIT ON WAX PAPER FOR 10 MINUTES!!!
  7. 7
    Heat oil and butter in large skillet over medium-high heat.
  8. 8
    Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary.
  9. 9
    Keep warm and spoon mushroom sauce (see recipe).
  10. 10
    MUSHROOM SAUCE: Combine broth and flour in small bowl and stir until flour is dissolved.
  11. 11
    Melt butter in skillet over medium high heat.
  12. 12
    Add onion and saute until tender, about 1 minute.
  13. 13
    Reduce heat to medium; add mushrooms; saute 2 to 3 minutes.
  14. 14
    Stir in broth.
  15. 15
    Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes.
  16. 16
    Blend in cream, salt and pepper.
  17. 17
    Season to taste with nutmeg and cayenne pepper.
  18. 18
    VARIATION: For thicker gravy, delete the whipping cream.
  19. 19
    Gravy will also be browner too.
  20. 20
    add Kitchen Bouquet to darken sauce.) NOTE: We find that if we are making this for company it is best to use TWO frying pans to speed things up.
  21. 21
    Also, this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 148.6kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.4g17%
Cholesterol 48.1mg17%
Sodium 61.1mg3%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 12.6g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boned, breasts, broth, butter, chicken, chopped, finely, flour, frying, green, indian, main, onion, sautéing, scallopine, scallops, skinned, stuffing, tablespoon
Read it online: https://www.chefs-mate.com/recipe/chicken-veal-scallopine/