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Petti di Pollo
con Burro e Salvia

Chicken Breast Scaloppine
with Butter and Sage

Slice the chicken breast lengthwise in 3 or 4 very thin slices.

2 chicken breasts
1 cup flour
2 tablespoons extra-virgin olive oil
1 tablespoon butter
4 - 5 sage leaves
salt and pepper

Cover with plastic wrap and flatten with a meat pounder.

Dredge the chicken slices in the flour shaking away the excess flour.

Place in a pan olive oil, butter and sage leaves. Turn heat to medium.

Add the chicken breasts and season with salt and pepper.  Fry for about 10 minutes, turning them on both sides until golden. Serve warm.

Printer friendly recipe