chicken scaloppine with mushroom sauce

How To Make chicken scaloppine with mushroom sauce

• 1

  Pound chicken between sheets of waxed paper until thin.
• 2

  Combine flour, salt and pepper in pie plate.
• 3

  Beat egg with water in shallow dish; dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs.
• 4

  IMPORTANT: LET COATED MEAT \"REST\" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON\\\'T FALL OFF THE CHICKEN.
• 5

  Heat oil and butter in large skillet over medium high heat.
• 6

  Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
• 7

  Keep warm and top with creamy mushroom sauce. (See separate recipe)
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