CHICKEN SCALLOPINE WITH SALSA VERDE

Mains
Written By Amy Risley

A grain free approach to super thin, breaded and pan-fried chicken breasts served over arugula and covered with herby, briny salsa verde… an easy, light meal option packed with flavor.

Serves 4

YOU WILL NEED

  • 1/2 cup cassava flour

  • 1/4 cup almond flour

  • 1/2 teaspoon fine sea salt

  • 1 egg

  • 2 tablespoons ghee or unsalted butter (avocado oil for dairy free)

  • 2 tablespoons avocado oil

  • 4 chicken breasts, pounded to 1/4” thin

  • Arugula

  • Salsa Verde (see recipe below)

  • Zest from one lemon

  • Flaky sea salt

TO MAKE

Bring a large cast iron skillet or pan to medium heat. Add ghee and avocado oil.

In a shallow bowl, whisk together cassava flour, almond flour and salt.

In a separate shallow bowl, whisk the egg.

Dip one chicken breast into the egg and flip to fully coat. Then dip the chicken breast in the flour mixture flipping to ensure all sides are coated. Repeat with the remaining chicken breasts. Place the coated chicken breasts in the skillet to pan fry until cooked through with both sides golden brown, about 3 minutes per side.

Place each piece of chicken on a bed of arugula. Spread a couple spoonfuls of Salsa Verde on top. Sprinkle with more lemon zest and flaky sea salt.

Serve right away.

THINGS TO NOTE: If you can’t get your hands on almond flour and cassava flour, this recipe will work well with 3/4 cup of a paleo or gluten free flour blend. To make these completely dairy free, use all avocado oil instead of ghee.

for the SALSA VERDE

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh tarragon, chopped

  • 1/4 cup green or castelveltrano olives, chopped

  • 1/4 cup capers

  • 1/4 cup olive oil

  • 1 clove garlic, chopped

  • Zest and juice from 1 lemon

  • Salt & black pepper to taste

Add all ingredients to a small bowl and stir to combine. Cover and refrigerate for at least 1 hour or up to 5 days.

Amy Risley
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