I eat a lot of chicken and I’m not always creative about it. These ideas are a step up from my typical marinate-and-bake, but not really that much effort. Both feature chicken breast playing the role of veal in classic recipes. Pay attention to the portion sizes: you probably want 6 ounces or less of protein per serving and a half breast is often twice that size.
Chicken Schnitzel
from easyweeknightrecipes.com— serves 4
I have quoted the low-oil recipe, but I prefer to shallow-fry the schnitzel in maybe 1cm of oil. Many schnitzel recipes say to deep fry, do that if you prefer but with total immersion the cooking time is less.
- Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
- Salt and freshly ground pepper
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 4 tablespoons canola oil, or vegetable oil
- 1 lemon, sliced into wedges, for serving
Chicken Saltimbocca
from foodandwine.com— serves 4
I love sage and will happily use more than specified. Some variations of the recipe melt fontina cheese on top.
Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth
Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
I still haven’t decided what I’m cooking for dinner. I have chicken breast and could do either of these recipes.
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