Chicken Scaloppine Tosca Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Start by placing the chicken breasts between two pieces of plastic wrap. Pound them gently with a meat mallet until they are about 1/2 inch thick. This ensures even cooking.

2. 2

   Set Up Breading Station

   In three separate shallow dishes, place flour in one, beaten eggs in the second, and Italian bread crumbs in the third. Season the flour with salt and pepper.

3. 3

   Bread the Chicken

   Dredge each chicken breast in the flour, shaking off the excess. Dip into the beaten eggs, then coat with the bread crumbs, pressing gently to adhere.

4. 4

   Cook the Chicken

   In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and keep warm.

5. 5

   Make the Cream Sauce

   In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and lemon juice, stirring to combine. Cook for 2-3 minutes until slightly thickened. Season with additional salt and pepper to taste.

6. 6

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet.

7. 7

   Roast the Vegetables

   Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until tender and caramelized, stirring halfway through.

8. 8

   Serve

   Plate the chicken scaloppine, drizzling the lemon garlic cream sauce over the top. Serve alongside the roasted butternut squash and Brussels sprouts.