Very often in the kitchen, just a few simple ingredients are enough to create new and surprising dishes. This is the case with my chicken omelette, a sort of cross between a scallop and an omelette. A truly delicious, easy, and quick recipe that combines the delicacy of chicken breast with the enveloping taste of the omelette. The meat slices are first lightly floured and browned, then dipped in a mixture of eggs, cheese, and parsley that, in the pan, creates a tasty golden and fragrant coating. In short, the chicken transforms into a very tasty dish, soft inside and rich outside, suitable for everyday cooking. A simple idea that appeals to both adults and children and that you can serve with a fresh salad or with baked potatoes to bring to the table a unique dish ready in half an hour. So what are you waiting for? Try my chicken omelette and tell me if it doesn’t become your new favorite “dinner-saver”!
Other recipes with chicken breast slices that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Omelette
- 14 oz chicken breast (in slices)
- flour
- 2 eggs
- 2 tbsp Grana Padano cheese grated (or Parmesan)
- 2 tbsp Pecorino Romano
- 1 bunch parsley
- 1 tbsp butter
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Meat Tenderizer
- 1 Bowl
- 1 Pan with lid
- 1 Tongs
Preparation of Chicken Omelette
If the chicken breast slices are thick, lightly pound them between two sheets of parchment paper to flatten them.
Then, pass them in the flour and shake off the excess.
Crack the eggs into a bowl (or any container), season with a pinch of salt and a generous grind of black pepper, and beat them quickly until the yolks and whites are combined.
Add the grated cheeses and a good tablespoon of chopped parsley and mix to incorporate them perfectly. Set this mixture aside.
In a large pan, heat a drizzle of oil with a tablespoon of butter. When the butter has melted, add the floured chicken slices.
Brown them quickly on both sides (about a minute per side) just to seal the meat and turn them with tongs.
Then, remove them from the pan and immediately pass them into the egg mixture, trying to cover them completely.
Place them back in the pan and cook over medium heat for 2/3 minutes per side.
At this point, pour the remaining egg mixture over the slices of meat, cover with the lid, lower the heat, and continue cooking for another 4/5 minutes until the egg is well set. You will see that a sort of “omelette” forms that wraps around each slice.
When cooking is complete, transfer the chicken omelette to the serving plate, sprinkle the slices with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola.
I take this opportunity to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
