|
I tried this recipe from John Bishop (Dennis Green and Dawne Gourley) seasonal recipes made with local foods.
The book is called "Fresh".
Everybody in the family loved it!
Chicken Scaloppine
1/2 cup all purpose flour
1 egg, beaten
1 cups fresh bread crumbs
1 tbsp chopped parsley
1 tsp lemon peel
4 TRF organic chicken chicken breasts, boneless and skinless
1/4 cup vegetable oil
Place flour on a plate and egg in a small shallow bowl. Combine bread crumbs, parsley and lemon peel in another small shallow bowl.
Pound chicken breasts lightly to 1/4 inch thinckness. Season with salt and pepper.
Dredge each chicken breast in flour, then in the beaten egg and then the bread crumb mixture.
Heat oil in a large saute pan on medium heat. Add chicken breasts and panfry until golden brown on both sides. About 5 mins per side.
Drain on paper towels and transfer to a serving platter. Chop the lemon into 8 wedges and set them around a platter.
I served it with baby organic greens with a light viniagrette dressing and fresh baked bread.
It was fabulous! give it a try Karen Ried. Please share your favorite summer recipes with us ......Karen Reid. |
