Recipe - Scaloppine al Limone (escalope with lemon)

Serves - 2 | Prepare - 30 mins | Level - Beginner

What you’ll need

• 2 chicken breast (pork loin or veal can be used too)

• 1 lemon, zest & juice

• 50g flour

• 20g butter

• 1 tbsp of olive oil

• Small bunch of parsley, finely chopped

• Salt and Pepper

Method

Step 1

Butterfly your chicken breasts. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.

Step 2

Open out the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin or meat tenderiser to create an even thickness.

Step 3

Season each piece with salt and pepper and coat in flour.

Step 4

Heat the oil in a frying pan. Add the chicken and cook until light golden brown on each side approximately 2 mins. Make sure the chicken is cooked through.

Step 5

Add lemon juice and zest, a little water and gently cook until the sauce has reduced and thickened. Then add the butter, parsley mix into the sauce. Serve the chicken with the lemon sauce.