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Parmesan crusted chicken scallopini with potato saute
Here’s a super quick weeknight chicken dinner, featuring all the golden brown tones everybody craves this time of year. It comes together in just under 20 minutes.
SERVES
6
TO
8
Ingredients
- 8 pieces of chicken breast cutlets (thinly sliced available in meat counter)
- Salt and freshly cracked black pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon chopped thyme
- 1/4 cup grated parmigianao reggiano cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium Yukon gold potatoes, washed
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste
- Sweet paprika to taste
- Sour cream and diced avocado , optional for garnish
Directions
- Preheat oven to 375 F
- Season cutlets with salt and pepper and drizzle with a little olive oil.
- On a small baking sheet, combine grated cheese and chopped thyme. Spread out into a thin layer. Dip cutlets into cheese mixture lightly on both sides. Arrange on a parchment lined baking sheet and bake at 375 degrees for five to seven minutes until golden and fully cooked through.
- Meanwhile, grate potatoes, peel on, in food processor with medium blade. In large skillet heat olive oil and butter on medium high setting.
- When hot, add the potatoes, herbs and seasoning. Toss for four to five minutes, until golden brown and potato is fully cooked. Potatoes should not be overlapping too much for a quicker and more even cook.
- Serve chicken alongside potatoes with a dollop of sour cream and diced avocadoes, if desired.
