SERVES 4 TO 6
On a cutting board, use a sharp chef’s knife to carefully cut each chicken breast lengthwise and horizontally into about 4 very thin slices approximately 1/8 inch thick. Cover each chicken piece with plastic wrap and pound with a meat mallet to make each slice as thin as possible. In a large bowl, beat the eggs and oregano with a fork. Set up a separate bowl with the Panko bread crumbs.
In a large stainless-steel sauté or frying pan over medium-high heat, combine both oils. Dip each chicken slice in the egg mixture to thoroughly coat it, and then dip into the panko to coat both sides. Sauté in batches until golden brown on both sides, 2 to 3 minutes per side. Transfer to a platter and squeeze lemon juice over each piece; then, sprinkle with grated cheese and set aside.
Add a little more olive oil to the pan. Add the garlic and chopped tomatoes and sauté, stirring, until some of the juices evaporate, just a few minutes. Spoon the tomato mixture over the chicken, sprinkle with some more cheese, and top with fresh basil. Serve with lemon wedges.
My wonderful daughter-in-law Jessica Sculley is incredibly accomplished in the world of food and wine. She holds a diploma from Wine & Spirit Education Trust (WSET) and teaches high-level wine courses. Jessica grew up in an Italian household and learned how to cook the traditional way from her mother and grandmother. Her Chicken Scaloppini recipe reflects that background and is fresh, healthy, and off-the-chart delicious.
2 skinless, boneless chicken breasts, about 1¼ pounds total weight
3 large eggs
1 tablespoon dried oregano
1 cup unseasoned panko bread crumbs
2 tablespoons extra-virgin olive oil, plus extra as needed
2 tablespoons high-heat cooking oil like grapeseed, canola, or safflower oil
2 lemons, cut into small wedges
Freshly grated Parmigiano-Reggiano cheese
3 garlic cloves, finely minced
4 tomatoes, chopped
8 basil leaves, cut into thin julienne strips