Chicken Scaloppine with Mushroom Sauce

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	45 minutes

Ingredients

1	pound	chicken breasts
2	tablespoons	salt and black pepper
1	each	egg
1 1/2	cups	bread crumbs
5	tablespoons	olive oil

Directions

Pound chicken between sheets of waxed paper til thin.

Combine flour, salt and pepper in pie plate.

Beat egg with water in shallow dish.

Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs.

IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING.

THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN.

Heat oil and butter in large skillet over medium high heat.

Add meat in batches and sauté until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.

Keep warm and spoon mushroom sauce over!

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Member Review

Sun-Dried Tomato Monkey Bread

Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.

Reviewed by sean

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