Ingredients with Measurements:
- 4 chicken breasts, pounded thin
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper, to taste
- Olive oil, for frying
Special equipment needed:
- Meat mallet
- Frying pan
Step-by-step instructions:
1. In a bowl, mix together the ricotta cheese, chopped spinach, minced garlic, and grated parmesan cheese. Season with salt and pepper to taste.
2. Lay the chicken breasts flat on a cutting board and season both sides with salt and pepper.
3. Spoon the ricotta and spinach mixture onto one half of each chicken breast, leaving a little room around the edges.
4. Fold the other half of the chicken breast over the filling and press the edges together to seal.
5. Beat the egg in a shallow dish and place the breadcrumbs in another shallow dish.
6. Dip each chicken breast in the egg, then coat in the breadcrumbs.
7. Heat a frying pan over medium-high heat and add enough olive oil to coat the bottom of the pan.
8. Once the oil is hot, add the chicken breasts to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through.
9. Remove the chicken from the pan and place on a paper towel-lined plate to drain any excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 15g
Carbohydrates: 14g
Protein: 45g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey breasts or pork chops.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Spinach can be substituted with kale or Swiss chard.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sun-dried tomatoes or roasted red peppers to the ricotta and spinach mixture for added flavor.
- Use different herbs and spices to season the chicken, such as paprika or Italian seasoning.
- Top the cooked chicken with a tomato sauce or pesto for added flavor.
Tips and tricks:
- Be sure to pound the chicken breasts thin so they cook evenly.
- Use a meat mallet or the bottom of a heavy pan to pound the chicken.
- If the chicken breasts are too thick, slice them in half horizontally before pounding them.
- Use a non-stick pan or a well-seasoned cast iron pan to prevent the chicken from sticking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of cooked pasta or rice, or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or garlic bread.
Troubleshooting advice:
If the chicken is not cooked through after frying, finish cooking it in a preheated oven at 350°F for 5-10 minutes.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Scaloppine is a traditional Italian dish that typically consists of thinly sliced meat that is breaded and fried.
Flavor profiles:
This dish is savory and creamy, with a slight crunch from the breadcrumbs.
Serving suggestions:
Serve hot with your favorite side dishes and garnishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian