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Chicken Scaloppine with Provençal Herbs

An Italian dish made by you — and made delicious! Chicken scaloppine with Provençal herbs is the Italian take on a pan-fried cutlet. It comes out incredibly tasty and wonderfully fragrant, yet it's simple and a pleasure to make. You could call it a restaurant-worthy dish — elegant and beautiful, with ingredients that work in perfect harmony. The sauce we'll make for the cutlets is versatile enough to pair with other Italian dishes, too. This one is definitely a keeper for your recipe box.

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Chicken scalopine with Provencal herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 59 % 17 g
Fats 31 % 9 g
Carbohydrates 10 % 3 g
167 kcal
GI: 100 / 0 / 0
  • Salsa verde is an Italian sauce loaded with fragrant fresh herbs, and that's where we'll start. Put all the ingredients for this green sauce into a small bowl: dice the fennel and shallots small; push the peeled garlic cloves through a press; finely chop the capers; finely chop the fresh parsley; peel the thin top layer of zest from a well-washed lemon, then juice the lemon (you'll need 2 teaspoons of juice); add sea salt; add the finely chopped marjoram, oregano, thyme, and rosemary; and pour in the olive oil. Now stir everything together well and cover the bowl. Let the sauce sit at room temperature for half an hour to develop its flavor. Meanwhile, prep the chicken: cut the breasts in half lengthwise. If they're large, cut them into four pieces. Pound the pieces with a meat mallet until they're about 1/4 inch (0.7 cm) thick. In a small bowl, combine the Provençal herbs (fresh or dried) with sea salt, and sprinkle this mixture over each cutlet. Pour olive oil into a large skillet and heat it over medium. Add the cutlets and fry for 3 minutes per side, until nicely golden. Transfer the finished cutlets to individual plates and serve with the salsa verde. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Fennel - 49  kcal/100g
  • Shallots - 72  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Oregano fresh - 25  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Sea salt - 0  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Marjoram fresh - 271  kcal/100g

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