www.leopoldohotel.com
ZUCCHINI WITH CHICKEN SCALOPPINE WITH OLIVES, ROSEMARY AND SAFFLOWER OIL
Preparation time:
45 min.
Quantity for:
4 servings
Ingredients:
4 pce zucchini
50 g yellow pepper
50 g safflower oil
1 pce garlic clove
2 pinch salt and pepper
400 g chicken breast without skin
2 pce egg white
1 sprig rosemary
12 pce black olives
Suggested wine:
Merlot rosé
Preparation:
Wash the zucchini. Slice the outside parts of the zucchini, lengthwise, about 2 mm thick, using a food slicer, (the inner part is too soft - save it for making a soup). Wash the pepper and cut into cubes. Peel the garlic and remove the germ. Wash and chop the rosemary (10 g. chopped). Chop the olives. Cut the chicken lengthwise into 3 mm slices.
Cooking instructions:
Season the chicken slices with a pinch of salt and pepper. Dip in the egg white, and sprinkle with the rosemary and olives, making sure it sticks, using the hands. Heat a non-stick pan on low heat. Pour in half of the oil, and fry the chicken gently on both sides for 1 minute. Remove and keep warm. Heat the remaining oil in a non-stick pan on low heat. Add the remaining oil, the garlic and the pepper. Cook for 1 minute, then add the zucchini for another minute. It should remain “al dente” (crispy). Season with salt and pepper.
Serving ideas:
Roll the zucchini and place on the plate. Add the chicken pieces.
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