Chicken Scallopini with Marinara Sauce

Time to cook

About 20 minutes

Servings

Serves 4

Ingredients

For Gremolata Crosta

• 1 cup Breadcrumbs
• 1 lemon, zested
• ¼ cup grated Parmigiana Reggiano
• 2 tbsp grated Pecorino Romano
• 1 Garlic cloves, grated
• ½ tbsp Black Pepper
• 2 tbsp chopped Italian Parsley
• 2 tbsp Olive Oil
• 1 pinch Salt

For Chicken Scallopini with Marinara Sauce

• 1 1/2–2 lbs chicken cutlets (thin-sliced chicken breast)
• Salt and pepper
• 1/2 cup all-purpose flour (for dredging)
• 2–3 tbsp olive oil
• 1 Jar of marinara sauce

Method

For Gremolata Crosta

• In a medium mixing bowl, add the breadcrumbs.
• Add the remaining ingredients and stir to combine.
• Set aside or place into an airtight container for later use.

For Chicken Scallopini with Creamy Marinara Sauce

• Preheat the oven to 375°F.
• Warm the marinara in a medium saucepan over medium-low heat (do not boil).
• Lightly season the chicken with salt and black pepper on both sides.
• Season the flour, then lightly dust the chicken in the flour; set aside.
• Heat enough olive oil to coat the bottom of a large skillet over medium-high heat until shimmering.
• Working in batches, brown the chicken on both sides (it will not be fully cooked yet).
• Arrange browned chicken in a large baking dish.
• Spoon the Marinara over the chicken.
• Liberally sprinkle the Gremolata over the chicken and bake 8–10 minutes, until toasted and the chicken is fully cooked.
• Serve (great with pasta or polenta).