Scallopine Napoli
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 425°F (210°C). Place a large baking sheet with shallow sides in the centre of the oven to preheat. Don’t oil. Place a baking rack on the counter.
Whisk eggs in a wide shallow bowl, then whisk in milk. Measure about half the bread crumbs into another wide shallow bowl and stir in generous pinches of Italian seasonings and salt.
Trim fat from chicken, then place two pieces on on a large cutting board. Cover with clear wrap or waxed paper. Pound with a mallet or heavy frying pan until chicken is an even thickness.
Dip one piece of chicken in the egg mixture, then place in the breadcrumbs. Turn to coat both sides. Return to the egg mixture. Coat all over, then back to the crumbs and coat both sides. Place on the rack. Repeat with remaining chicken, adding more bread crumbs to bowl or sprinkling over the chicken as needed. If making ahead, it is best to leave chicken on the rack about 20 minutes so it will dry on both sides.
When ready to bake, remove the hot baking pan from the oven. Drizzle with oil and tip pan to evenly coat. Immediately arrange the coated chicken on the hot oiled pan and return to the oven. Bake 10 minutes.
Remove the pan to the top of the stove. Immediately turn the chicken and thickly spread each piece with spaghetti sauce. Cover with cheese slices and generously sprinkle with seasonings. Return to the oven and bake for 10 minutes.
Helpful Tip
Use whatever cheese you fancy. Provolone, fontina or manchero will work, as will crumbles of chevre, gorgonzola or feta. Low fat cheeses also work as there is lots of sauce underneath. If you have fresh basil leaves, layer under the cheese or tear and sprinkle over the hot scallopine. Arugula leaves, scattered overtop the baked scallopine are also an unexpected tasty treat.
Nutrition Info
| Per 365 g serving | Amount |
|---|---|
| Calories | 540 |
| Protein | 74 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrate | 23 g |
| Fibre | 1 g |
| Sugar | 5 g |
| Cholesterol | 255 mg |
| Sodium | 700 mg |
| Per 365 g serving | % Daily Value |
|---|---|
| Potassium | 28 |
| Calcium | 30 |
| Iron | 15 |
| Vitamin A | 8 |
| Vitamin C | 6 |
| Vitamin B6 | 87 |
| Vitamin B12 | 68 |
| Folate | 20 |
| Zinc | 32 |
