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Chicken or Veal Scallopini




  1. Pound chicken or veal gently between wax paper ( 1/8 to 1/4-inch thick for veal and 1/4 to 1/2-inch thick for chicken).
  2. In a shallow bowl, combine Parmesan cheese, bread crumbs, and garlic powder. Pour 1/2 cup olive oil in another shallow bowl.
  3. Dip each chicken or veal piece into olive oil and let excess drip. Press meat into bread crumb mixture, coating well and set aside until all meat is breaded.
  4. In a heavy non-stick skillet, heat oil over medium heat and sauté until golden on both sides.
  5. Drain on paper towels and serve with pasta and red sauce.

Posted by artsycook at

Source: Recipe by Lisa Stapor


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