Yield: 8 portions
This dish results in a quick, easy and quite tasty chicken breast, the recipe highlights butter and garlic for a “batter” and Panko breadcrumbs with Italian seasonings and three cheeses for a breading, then it is finished in the oven for a perfectly roasted delight. Served with rice and green beans for sides our meal last night was on the table in less than an hour from prep to dining.
Similar to a scaloppini style the chicken breasts cut into thin portions, which allow them to benefit from a shorter cooking time. The preparation techniques are a slight modification from typically prepared pan sautéed chicken or veal scaloppini, which can utilize a combination of flour and or an egg wash coating, or just seasoned flour then seared in a hot pan with either clarified butter or olive oil and then finished in the oven. This recipe uses the butter garlic mixture to coat the chicken breast in place of an egg wash and then roasted in the oven instead of the pan sauté method.
As an option and in addition, for a true scaloppini the meat is pounded even thinner to smaller than a ¼-inch thickness, I’ve omitted this step, however, if you wish the chicken breasts can be gently pounded even thinner after the cutting and then proceed with the recipe. Typically, scaloppini portions are so thin that chefs will say you should be able to see through the slices, of course this is an exaggeration, but the point is for a true scaloppini the portions are to be as thin as possible. Note: Click on images for a larger view.
|4||each||Boneless, skinless chicken breasts, 4 ounces each, cut|
|½||Tbsp||Fresh lemon juice|
|1||Tsp||Garlic powder, divided|
|½||Tsp||Fresh ground black pepper|
|1 ½||Cups||Panko breadcrumbs|
|1||Tbsp||Parmesan cheese, fresh grated|
|2||Tbsp||Sharp cheddar cheese, fresh grated|
|2||Tbsp||Mozzarella cheese, fresh grated|
|1||Tbsp||Italian seasoning blend|
|½||Tsp||Barbecue rub mix, (I used my Finger Lickin’ Rub)|
|Non-stick cooking spray|