Chicken Scaloppine

By dorchuk

Ingredients

• 4 5-ounce boneless, skinless chicken breast halves
• 1/2 cup plain breadcrumbs
• 2 tbsp freshly grated Parmesan cheese
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 2 egg whites
• 1 tbsp olive oil
• 1/2 cup chicken stock

Preparation

Step 1

Remove fat from chicken breasts and flatten by slapping them with the palm of your hand or using a meat mallet.
Mix breadcrumbs, cheese and oregano together. Add a little salt and pepper to taste. Beat egg whites until
foamy and dip chicken in it. Coat chicken with seasoned breadcrumbs and dip again in egg whites. Coat with
breadcrumbs a second time. Heat oil in a nonstick skillet and brown chicken on both sides, about 3 minutes.
Reduce heat, add stock and cover. Cook for 5 more minutes. There will be no stock left in the pan. Serve
chicken with pasta.
Yield
Serves 4