Chicken scaloppine with vegetables recipe
The harvest in the garden becomes more varied every day; some vegetables are stored in the freezer for the winter season, others we consume immediately.
Between lunch and dinner, with vegetables and wild herbs that I let grow undisturbed, I have no problems.
Green onions, chard, zucchini flowers, purslane, lamb’s quarter, amaranth, arugula… We don’t get bored
The other night, meat entered our menu; we eat very little of it, once or twice a month, unless we have guests.
I have chickens but only for eggs, occasionally I buy something because Enzo is more of a carnivore than me, and I can’t force him to eat only vegetables, although he appreciates them.
In this case, the supplies led me to cook some chicken breast, which is actually a bit of a fridge-cleaning recipe… Chicken breast, green onion including the greens, zucchini, a tablespoon of spreadable cheese, and zucchini flowers; in a few minutes, a main dish and side are ready!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 14 oz chicken (8 Chicken Scaloppine)
- 2 fresh green onions
- 10 zucchini flowers
- 5 oz zucchini
- 3.5 oz soft cheese (such as quark)
- 1 celery (One stalk of celery)
- 10 leaves basil (Fresh)
- to taste salt
- to taste olive oil
Tools
A frying pan… Quick, practical, good!
Steps
Place the scaloppine to brown in hot oil in a large pan and add all the ingredients cut into pieces
Brown on both sides
Then add the cheese
Some hot water and continue cooking, checking the salt
You will get tender and creamy scaloppine with a fresh and good aroma
Serve hot, but they are also delicious cold.
Store strictly in the refrigerator. The vegetables can be varied; I use whatever vegetables are available. Chicken and the creamy cheese create the base!
