Chicken Scaloppine with Mushroom Sauce
chicken breasts, boneless and skinless
1Pound chicken between sheets of waxed paper until thin.
2Combine flour, salt and pepper in pie plate.
3Beat egg with water in shallow dish; dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs.
4IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON\'T FALL OFF THE CHICKEN.
5Heat oil and butter in large skillet over medium high heat.
6Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
7Keep warm and top with creamy mushroom sauce. (See separate recipe)