Scaloppine Con Limone
|Whole chicken breasts||3|
|Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Chicken breasts first are skinned, boned and cut in half to make 6 cutlets.
Mix flour, salt and pepper; dip cutlets in mixture and press firmly to coat.
Shake off excess.
In 12 inch skillet heat margarine until it bubbles; saute cutlets 3 or 4 at a time, about 3 minutes per side.
Drain on paper towels and keep warm.
When all cutlets are cooked, stir lemon juice into drippings and scrape bottom to loosen brown particles.
When hot, not yet boiling, pour sauce over heated platter of cutlets and top with lemon rind parsley mixture.
Serving size: Complete recipe
Calories 1596 Calories from Fat 838
% Daily Value*
Total Fat 94 g144.9%
Saturated Fat 17.2 g86.2%
Trans Fat 0.1 g
Cholesterol 299.3 mg99.8%
Sodium 3301.2 mg137.5%
Total Carbohydrates 57 g19%
Dietary Fiber 2.9 g11.5%
Sugars 2.5 g
Protein 127 g253.1%
Vitamin A 92.8% Vitamin C 100.2%
Calcium 9.4% Iron 39.8%
*Based on a 2000 Calorie diet