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Lemon Chicken Scaloppine with Lemon Aioli
Ingredients
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For Aioli:
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1 tsp. sugar
- 2/3 cup O&CO. Mayonnaise
- 1 tbsp. O&CO. Everyday Olive Oil
-
For Chicken Scaloppine:
- 4 boneless thin cut chicken breast cutlets
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped pine nuts
- 1 cup bread crumbs
- Zest of 1 lemon
- Juice of 1 lemon
- 2 eggs
Directions
- Mix all ingredients aioli ingredients together, set aside to serve at room temperature with Lemon Chicken.
- Mix flour, salt, pepper together and cover chicken cutlets with mixture.
- Dip floured cutlets in beaten eggs.
- Combine bread crumbs, pine nuts and lemon zest mixture.
- Coat cutlets already floured and dipped eggs with bread crumb, pine nuts and lemon zest mixture.
- Sauté coated chicken cutlets in 3 tbsp. everyday olive oil until golden.
- Squeeze lemon over cutlets as they are sautéing.
- Remove from sauté pan and keep warm.