Who knows how many times we have asked ourselves what to prepare for dinner, believing that "to make a good impression"We had to invent elaborate and super difficult things. Often, however, it is the simpler dishes that are the most welcome and appreciated precisely those that ask for an encore! And today I propose you a dish that belongs precisely to this category: the chicken escalope with lemon.
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Identity Card of the Recipe
- 116 KCal Calories per serving
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Ingrediants
- 350 g of chicken breast
- Untreated lemon juice and grated rind
- 100 ml of water
- 100 ml of dry white wine
- 2-3 tablespoons of extra virgin olive oil
- q.s. of salt
- Optional: 1 tablespoon of pink pepper
- About 30 g of cornstarch
Materials Needed
- Pan with lid
- Scoop
- Colander
- Row lemons or grater
- Chopping board
Preparation
Please note
To prepare the lemon scallops we used chicken breast. However, it is also possible to use other types of meat such as veal (a classic for scallops!) Or turkey.- Salt the chicken steaks on both sides.
- Roll the chicken steaks in the cornstarch, beating them to remove the excess.
- Grate the lemon zest (avoiding the white, amarotic part) and set aside.
- Heat a pan and add 2-3 tablespoons of extra virgin olive oil, taking care not to exceed the smoke point.
- Brown the steaks in the pan, turning them after a couple of minutes.
- Deglaze the steaks with the dry white wine, lemon juice and grated zest. Flavor with pink peppercorns. Wait for it to boil, cover with the lid and lower the heat.
Why use pink pepper?
In addition to giving a touch of color to the dish, pink pepper is much more delicate and aromatic than black pepper! You can even use green pepper (drained from the brine), the same used to prepare the pepper fillet.- Meanwhile, dissolve a teaspoon of cornstarch in the water. Combine the water with the thickener inside the pan. Continue cooking for another 10 minutes. If, at the end of cooking, the sauce is too dry, add more water. Conversely, if it appears too liquid, dissolve another teaspoon of starch in very little cold water, add the mixture to the pan and wait for it to boil again.
- Serve the lemon chicken escalopes with the sauce that has formed, garnish with slices and lemon zest.
Alice's comment - PersonalCooker
Fast dish ready on the table. Now I'm going to prepare a nice fresh salad to accompany it and dinner is served! A dish to ask for an encore!Nutritional values and Health Comment on the recipe
ATTENTION! The values quoted refer to an average of the water and cornstarch content used for cooking and thickening the bottom.
Chicken Escalope with Lemon is a low-energy dish, rich in proteins with a high biological value and low in carbohydrates. There are not many lipids and the breakdown of fatty acids is in favor of unsaturated (monounsaturated) ones. Cholesterol is not excessive and fibers are almost absent.
Chicken Escalopes are suitable for any diet, including those for overweight and metabolic diseases; as they do not contain gluten, they are also suitable for the celiac's diet.
The average portion is around 150-300g (175-350kcal).
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