Ingredients
SLICED ​​CHICKEN BREAST
300 g
BUTTER
30 g
DRY WHITE WINE
60 g
FLOUR 00
to taste
SALT
to taste
PEPPER
to taste
LEMON
1/2
Chicken escalopes are a simple and tasty second course , perfect for any family lunch or dinner. The chicken breast slices are floured and then browned in a pan with a knob of butter, then cooked, blending with white wine and lemon juice , for a tender and juicy final result. Once cooked, a creamy and irresistible sauce will be created with which to sprinkle the meat. Easy to make and very appetizing, you can accompany them with a side of vegetables or a portion of roasted potatoes , for the happiness of young and old.

This is the variant of the classic scallops with lemon , prepared with slices of veal. Instead of chicken, however, you can also use turkey or pork. If you like, you can enrich the escalopes with sliced ​​mushrooms, zucchini strips, powdered saffron or fresh aromatic herbs. Don’t forget to gently beat the meat with the meat mallet, then lightly flour it: this will create an irresistible gravy with which to complete them while cooking.

You can replace 00 flour with corn starch or rice flour, for a gluten-free variant, and lemon juice with orange or lime juice. For a more fragrant touch, add some grated citrus peel.

Find out how to make chicken escalopes by following the step-by-step procedure and advice.

How to prepare chicken cutlets

Step 1
Beat the chicken slices and pass them in the flour
1
.

Step 2
Flour them evenly on both sides and remove the excess flour
2
.

Step 3
Melt the butter in a non-stick pan and add the chicken slices, a few at a time
3
.

Step 4
Brown the chicken slices on both sides
4
.

Step 5
Once well browned, arrange them gradually on a serving plate
5
.

Step 6
Pour the white wine into the pan where you browned the chicken
6
.

Step 7
Add lemon juice
7
and let it evaporate well, then thicken over low heat for a few minutes.

Step 8
Add the chicken slices
8
and cook briefly together with the sauce, so that they flavor well.

Step 9
Turn off the heat and add salt
9
.

Step 10
Distribute the chicken escalopes on individual plates, season with freshly ground pepper and serve piping hot
10
.

storage
Keep the chicken escalopes in the refrigerator, in an airtight container, for a maximum of 1-2 days .