Chicken Scallopini with Sauce Vierge
Ingredients
- 4 chicken breasts
- 1 tablespoon butter
- 2 tablespoon grasped or canola oil
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese, freshly grated
- 1/2 cup almond flour
- 1 teaspoon Oregano
- 1 teaspoon Herb de Provence
- Salt and Pepper
- Drizzle of Olive oil
Instructions
- Pound the chicken breast with a meat mallet so that the breast is even in thickness. Approximately a half inch thickness.
- Generously season the chicken with Italian seasoning on both sides.
- In a shallow bowl, whisk together egg, salt and pepper.
- In a separate shallow bowl, combine the parmesan cheese, garlic almond flour, oregano, herb de provence.
- Create an assembly line with the egg wash and the flour mixture.
- Dip the chicken in the egg wash and coat on both sides.
- Then dredge the chicken in the parmesan mixture, pressing chicken lightly into the coating, then repeat on reverse side.
- Heat oil and butter in a large non-stick skillet or frying pan over medium-high heat. Fry chicken piece for about 5 or 6 minutes. Allow the chicken to crisp up.
- Once the coating is crispy, golden and set, flip and continue frying on the other side on medium heat, until golden and cooked through, about 6 minutes.
- Repeat with remaining chicken breast.
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