Chicken Scaloppine

1. 1

   To bone chicken thighs, cut along thin inner side of each all the way to bone slashing meat the length of the bone.

2. 2

   Hold one end of bone while you scrape meat from it completely.

3. 3

   Cut off round piece of cartilage.

4. 4

   The cutlet can be pounded to even thickness with a meat mallet.

5. 5

   Salt and pepper lightly to taste.

6. 6

   Dust with flour, shake off excess.

7. 7

   Saute over medium heat just long enough to brown both sides, cook meat throughly.

8. 8

   Remove to a warm place.

9. 9

   Rinse pan with your choice.

10. 10

    Stirring with a spoon scrape up flavorful brown bits stuck to pan.

11. 11

    Serve chicken with flavorful brown bits poured over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.