Saturday, March 19, 2011
Lemon Chicken Scaloppine with Tagliatelle and Stewed Tomatoes
I tried out a new recipe tonight and it is definitely a keeper! A beautiful chicken scaloppine with a panko crumb breading that is so scrumptious with grated Parmesan and slivered pine nuts. I started by getting the stewed tomatoes going.
I chopped up a slice of onion and a clove of garlic. I added those to half a can of tomatoes with a pinch of oregano and salt and pepper. I put it on to simmer and moved on to the pasta.
The sauce for the pasta is simple - just the juice and zest from half a lemon, a Tbsp of grated Parmesan, freshly ground pepper and some Hawaiian Red Rock Salt. This was stirred together and then I whisked a couple of Tbsp of Extra Virgin Olive Oil in. This sauce gets added to the hot cooked pasta and stirred in well. It coats the pasta and the cheese starts to melt. Delish!
I put the water on to boil for the pasta while I prepared the chicken. I pounded the chicken breasts with a meat mallet.
I next prepared the breading. It was a 3 stage process. Plain flour, then a beaten egg and a breading mix.
The breading is about half a cup of panko crumbs, the zest from half a lemon, a Tbsp of grated Parmesan and 2 Tbsp of pine nuts chopped. To this I added pepper and a large pinch of dried basil. I would definitely use fresh basil here if I had it.
The pounded chicken breasts are dredged in flour, then beaten egg and then in the crumbs. I fried it in a pan with a couple of Tbsp of butter and olive oil. It was quick and easy and very scrumptious! It will definitely become a standard around my house.