Super tender lemon and ginger chicken escalopes in a pan, a tasty and light dish, quick and easy to prepare. They are ready in just a few minutes to be served. A delicate second course suitable for everyone, but with the addition of ginger, it becomes appetizing. When you have very little time to dedicate to cooking, but do not want to give up on flavor, this is really ideal.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 451.15 (Kcal)
- Carbohydrates 15.03 (g) of which sugars 0.95 (g)
- Proteins 49.00 (g)
- Fat 22.59 (g) of which saturated 6.83 (g)of which unsaturated 3.66 (g)
- Fibers 1.88 (g)
- Sodium 140.26 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chicken breast (sliced)
- 1 tbsp flour
- 1 tbsp breadcrumbs
- Half lemon (juice)
- to taste fresh ginger
- 1 tbsp butter
- 2 tbsps extra virgin olive oil
Tools
- 1 Pan
- 1 Spoon
- 1 Lemon Squeezer
- 1
- 1 Grater
Steps
Lightly flour the chicken slices.
Add the floured chicken slices keeping the heat high and let them brown on both sides, turning them with a spoon or kitchen tongs.
When they are nicely browned, pour the juice of half a lemon and the grated fresh ginger. Cook for another 15/20 minutes covered until fully cooked.
My Advice
If you are not used to the taste of ginger, I suggest using a small amount because you might not like it.
FAQ (Questions and Answers)
Can I cook chicken escalopes without ginger?
Absolutely, if you don’t like ginger just use lemon.
Can I use another type of meat?
You can also use this recipe with veal slices.
