SCALOPPINE DI POLLO con FUNGHI E MOZZARELLA- La cucina di Rita

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still suitable for frying.

Pound chicken breasts to an even thickness for uniform cooking.

Set up a breading station with three shallow dishes for flour, beaten eggs, and breadcrumbs.

Season flour with salt and black pepper.

Dredge each chicken breast in flour, shaking off excess.

Dip floured chicken into beaten eggs, allowing excess to drip off.

Coat chicken in breadcrumbs, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat until shimmering.

Add breaded chicken to the skillet in a single layer.

Cook until golden brown, about 3-4 minutes per side.

Remove chicken from skillet and drain on paper towels.

Sprinkle with grated parmesan cheese while hot.

Serve with lemon wedges and chopped parsley for garnish.

Cooking Techniques

Spice Level:

Allergens