Chicken Scaloppine With Linguine Alfredo
The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.
The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.
My family LOVED this recipe! I made a few changes to the original recipe though. I added seasoning salt and garlic powder to the flour for the chicken. Then I dipped it in an egg white and then into panko. It added a really good crunch! Especially after you pour the wine reduction over the chicken. I heated the wine first for the Alfredo sauce in a saucepan to cook off the alcohol (since my toddler was eating it). Then I cooled it and folded it in to the Alfredo mixture. It took a little extra time, but it was worth it. My husband requested I make this for company it was so good!