Suzanne's Scalloppine
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons butter
- salt
- 3 tablespoons olive oil
- 1/4 cup tomato sauce
- 1 cup grated parmesan
- 3 garlic cloves, minced
- 2 eggs, beaten to blend
- 1 teaspoon dried oregano, crumbled
- Carbohydrate 26 g(9%)
- Cholesterol 178 mg(59%)
- Fat 38 g(58%)
- Fiber 4 g(14%)
- Protein 36 g(72%)
- Saturated Fat 15 g(74%)
- Sodium 864 mg(36%)
- Calories 588
Preparation Preheat oven to 300°F. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs. Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven. Add garlic to same skillet and sauté over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes. Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.
Preparation Preheat oven to 300°F. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs. Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven. Add garlic to same skillet and sauté over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes. Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.
