Skalopini Chicken with lemon sauce

Submitted by enr on 17 Oct 2014
2 eggs
2 tbsp milk
1 tsp salt
1/2 tsp pepper
4 chicken skalopini
white flour for rolling
1/3 cup olive oil
1/3 cup vegetable sunflower oil
6 tbsp butter
1 lemon, thinly sliced ​​
1/2 cup dry white wine
the juice of 1 lemon
1/2 cup chicken broth
2 tbsp finely chopped parsley
6 cloves garlic
Skalopini Chicken with lemon sauce
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Eggs, milk, salt and pepper are broken. Skalopinite seasoned with salt and pepper, then rolled in flour and shake off excess. Dip in egg mixture and fry until browned on both sides. Remove and put to drain on kitchen paper. Pan is pulled from the heat and pour the fat. Clean and put half the butter. Once melted, add lemon slices. Stew for about 3 minutes. Remove and set aside. Add remaining butter, wine, lemon juice and chicken broth and sauce boils. Allow to reduce by half. Season with salt and pepper. Skalopinite return to the pan and sauté about 4 minutes in the sauce. Serve sprinkled with parsley and served with a side of steamed lemon slices. I changed the recipe slightly in advance skalopinite marinated in a mixture of olive oil and garlic. In addition to chicken, can be prepared with beef, turkey or pork skalopini.
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17 Oct 2014
Italian idyll with Lydia -