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Chicken Scaloppine with Asparagus & Peas

Michael Symon
  • 360 minutes
  • Serves

INGREDIENTS

1 lb

Chicken cutlets

1 cup

Asparagus

1

Lemon

1/2 cup

Parsley, leaves

1 cup

Peas, fresh

1

Shallot

1 cup

All-purpose flour

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

3 tbsp

Butter, unsalted

1 cup

White wine