The light chicken scaloppine with white wine are a simple and quick second meat dish.
Light chicken scaloppine without butter and with low-glycemic or wholemeal breading:
– in cases of hyperglycemia, prediabetes and diabetes, butter is not recommended;
– I replaced the flour with the low-glycemic preparation by Molino Spadoni or, alternatively, wholemeal flour or wholemeal semolina.
Remember to account for the breading in the total carbohydrate count of your meal.
Tasty, light, and very tender.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Purchase yellow chicken breast sliced thinly.
- slices chicken breast (yellow)
- to taste low-glycemic flour (or wholemeal flour or wholemeal semolina)
- 1 pinch herb and spice mix for roast
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste white wine
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (raw)
- slices lemon
Suggested Tools
- Pan non-stick
Preparation
1. Store raw chicken in a sealed container in the coldest part of the fridge at a maximum temperature of 41°F and avoid its juices dripping onto other foods.
2. Do not wash raw chicken: you might spread germs through splashes of water.
3. After touching the chicken, thoroughly wash utensils, surfaces, and hands with hot water and soap to prevent cross-contamination.
4. Cook the chicken thoroughly.
How do I know if the chicken is well cooked?
Cut into the thickest part: the meat should not show any pink and the juices should be completely clear.If possible, take the meat out of the fridge an hour before cooking to bring it to room temperature.
In a plate, pour:
– the low-glycemic flour or, alternatively, wholemeal flour or wholemeal semolina;
– a mix of herbs and spices for roast;
and mix.You can flavor the breading with herbs and spices of your choice.
Coat the chicken fillets, on both sides, pressing slightly to make it adhere well.
Heat a wide non-stick pan – without butter or oil – arrange the coated chicken fillets without overlapping, and brown for a couple of minutes on each side.
Season with a pinch of salt and grind the pepper.
Splash the coated chicken fillets with white wine ensuring they are evenly wetted and no dry flour remains.Continue cooking until the liquid has completely evaporated and the chicken scaloppine turn golden.
Ensure the chicken is well cooked.Plate.
Grind a little more pepper, add chopped parsley, and drizzle with extra virgin olive oil.
Serve them with lemon slices.
Your light chicken scaloppine with white wine are ready.
Enjoy your meal!
The chicken scaloppine is an easy second course to balance with preferably wholemeal carbohydrates [bread, pasta, or rice] and vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
Remember to account for the breading in the total carbohydrate count of your meal.
Storage, Tips, and Variations
As an alternative to chicken breast, you can use turkey breast sliced thin.
You can use gluten-free flour for a gluten-free version.
For a more fragrant breading, you can add grated lemon zest.
If cooking for children or prefer to avoid wine in cooking, you can replace it with lemon juice or orange juice.
Complete your scaloppine with light pan-cooked mushrooms.
Cooked chicken scaloppine can be stored in the fridge in an airtight container for one day.
FAQs (Questions and Answers)
What is the low-glycemic preparation?
The low-glycemic preparation by Molino Spadoni: based on type 1 flour and resistant starch, rich in fiber and protein, is a practical ally in cases of hyperglycemia, prediabetes, and type 2 diabetes.
How do I know if the chicken is well cooked?
Cut the slice in the thickest part: the meat should not show any pink and the juices should be completely clear.
