Chicken Scaloppine With Lemon

1. 1

   Place the chicken pieces between two pieces of wax paper or plastic wrap and pound with the flat side of a mallet until about 1/4-inch thick.

2. 2

   Coat the chicken with flour and shake off the excess.

3. 3

   In a wide frying pan, over medium-high heat, place butter and oil.

4. 4

   When butter melts, add as many pieces as will fit without crowding and cook quickly just until the meat is no longer pink when slashed, about 1 1/2 minutes on each side.

5. 5

   Place on a hot platter and keep warm.

6. 6

   Cook remaining pieces, adding more butter and oil if needed; add to platter and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.