Now cook them in a little oil until they are golden and perfect, and then set them aside while you make the sauce, which is as simple as melting butter in that same skillet, adding a bunch of sage leaves with a little lemon juice, and cooking all up for about a minute until the sage leaves are just the tiniest bit crispy. When you serve it up, drizzle a little butter sauce over each scallopine, and make sure everyone gets their fair share of the delicate little sage leaves.
Because I also happened to have some carrots and some sour cream in my fridge, I served this with some carrot puree on the side, and life was pretty much perfect. There’s nothing like a chicken dinner!
Serves: 4 servings
- 4 chicken breast halves, pounded thin
- ¼ cup flour
- 2 eggs, beaten
- ½ cup fresh bread crumbs
- Salt and pepper
- ¼ cup canola oil
- 1 stick butter
- 20 fresh sage leaves
- 1 lemon, juiced
- Heat canola oil in a large skillet over medium high heat.
- Dip the chicken first into the flour, then the egg and finally the breadcrumbs, pressing them slightly so they stick. Gently lay them into the hot oil and cook until golden, about 4 minutes per side. Remove and set aside.
- Add the butter to the skillet. When it is melted, add the sage and the lemon juice and cook for about another minute until the sage leaves are slightly crispy. Pour the butter sauce into a heat-proof measuring cup.
- Put one chicken scallopine on each plate, drizzle with the butter sauce, scatter some of the crispy sage leaves on top and serve,