This is so easy, yet is passes for gourmet.
Lemon Chicken Scaloppine
4 Boneless, skinless chicken breast halves
1 cup all-purpose flour
2 1/2 tsp. salt
1 tsp. freshly ground pepper
3 eggs, lightly beaten
1 1/2 cups dry bread crumbs or cracker crumbs
(I use ritz or soda crackers – I use a one full pkg.)
1 lemon
1/2 cup grated Parmesan cheese
1/2 cup coarsely chopped pine nuts
2 Tbsp. chopped basil
4 Tbsp. butter or marg.
3 -4 Tbsp. extra – virgin olive oil
note: (You can also substitute Crisco Oil)
1. Using a meat mallet or rolling pin, pound chicken breasts between 2 pieces of waxed paper or plastic wrap until they are 1/4 inch thick.
2. Combine flour, 1 tsp. salt, and pepper on a large plate. Put eggs on a separate plate. On a third plate, combine bread crumbs, 1 tsp. salt, cheese, pine nuts, and basil. Sprinkle chicken with remaining 1/2/ tsp. salt. Coat both sides in flour, then eggs, then crumbs, pressing mixture in slightly.
3. In a large skillet over a medium flame, heat your oils. When pan it hot, add coated chicken breasts ; cook 2 to 3 minutes on each side, until golden and cooked through and tender.
**While chicken is cooking, begin to prepare your:
Cream Sauce
2 Tablespoons butter or margarine
2 tablespoons flour
1/4 tsp. salt
Dash black pepper
2 cups milk
In a small saucepan melt butter. Stir in flour, salt, and pepper.
Cook and stir over medium heat until thickened and bubbly.
Drizzle the White Sauce over the Chicken. Cut lemon sizes and squeeze juice over the top