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Michael Symon's Chicken Scallopini with Tomato Mozzarella Salad

Chicken Scallopini Tomato Mozzarella Salad Michael Symon
Italian Chicken
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Scallopini is a preparation that involves lightly breading the meat in flour before sauteing. Try this process with veal, in addition to chicken.
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ingredients
  • 2 pounds Chicken Breasts (boneless; skinless; pounded to 1/4-inch thickness)
  • 1 1/2 cups Flour
  • 3 Eggs
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmigiano-Reggiano (freshly grated)
  • 1 teaspoon Red Chili Flakes (optional)
  • 5 tablespoons Extra Virgin Olive Oil (divided)
  • 1 tablespoon Red Wine Vinegar
  • 4 ounces Cherry Tomatoes
  • 4 ounces Bocconcini (small Mozzarella balls)
  • 1/2 Red Onion (thinly sliced)
  • 1/2 cup Basil leaves
  • Salt and Pepper to taste
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 tablespoons Extra Virgin Olive Oil (divided)
    2 pounds Chicken Breasts (boneless; skinless; pounded to 1/4-inch thickness)
    Place a cast iron pan over medium high heat and add about 3 tablespoons of olive oil to the pan. Season the chicken with salt and pepper.
  • 2
    1 1/2 cups Flour
    Place flour in a rimmed baking dish and season with salt and pepper. Whisk to combine.
  • 3
    3 Eggs
    Whisk eggs and transfer to a second rimmed baking dish. Season with salt and pepper.
  • 4
    1 cup Panko Breadcrumbs
    1 cup Parmigiano-Reggiano (freshly grated)
    In a third rimmed baking dish, mix the panko bread crumbs, parmigiano, salt and pepper.
  • 5
     
    Begin breading the chicken by coating lightly with the seasoned flour. Dip into the whisked eggs and then dredge in the panko mixture.
  • 6
     
    Gently place the breaded chicken into the hot oil and allow to cook on the first side for 3 to 4 minutes or until the chicken is dark golden brown on the first side. Flip the chicken and continue to cook on the second side for 2 to 3 minutes or until golden brown. Remove to a paper towel lined plate to drain the excess oil.
  • 7
    1 tablespoon Red Wine Vinegar
    Salt and Pepper to taste
    4 ounces Cherry Tomatoes 
    4 ounces Bocconcini (small Mozzarella balls) 
    1/2 Red Onion (thinly sliced) 
    1/2 cup Basil leaves 
    1 teaspoon Red Chili Flakes (optional)
    Meanwhile, in a medium bowl whisk together the vinegar, remaining olive oil, salt and pepper. Add the tomatoes, bocconcini, sliced red onion and basil.  Add chili flake if desired. Toss in the vinaigrette to dress.
  • 8
     
    Plate the chicken and serve with the tomato salad. 
 
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