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45min
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Venetian-Style Chicken Scaloppine With Crispy Potatoes

Thailand-localised everyday recipe prepared for the JLIT Recipe Production workflow.

◷ 45 minutes ⚡ 489 kcal
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Venetian-Style Chicken Scaloppine With Crispy Potatoes cooking guide
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  • 600 g chicken breast sliced into thin escalopes
    Chicken Breast 240 g Chicken Breast 240 g240 g · ฿34.00
  • 700 g potatoes cut into small cubes
    Selected Grade Potato Selected Grade Potato1 kg · ฿49.00
  • 60 g flour for dredging
    All Purpose Flour All Purpose Flour1 kg · ฿59.00
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 2 tbsp capers drained
  • 1 lemon juice plus wedges to serve
    Lemon Juice Lemon Juice29 ml · ฿69.00
  • 150 ml white wine
  • 200 ml chicken stock
    Chicken Bouillon Cube 80 g Chicken Bouillon Cube 80 g80 g · ฿20.00
  • 40 g butter divided
    Salted Butter 90 G Salted Butter 90 G90 g · ฿70.00
  • 3 tbsp olive oil divided
    100% Pure Olive Oil 500 ML 100% Pure Olive Oil 500 ML500 ml · ฿289.00
  • 1 tsp oregano
    Oregano 10 g Oregano 10 g10 g · ฿1.28
  • 1 handful fresh parsley roughly chopped
    Parsley Parsley1 piece · ฿56.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿797.58
Estimated value used฿671.53
Estimated pantry value left฿126.05

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Cooking instructions

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  1. 1

    Prepare the chicken

    Place the chicken breast slices between sheets of baking paper and gently flatten into thin escalopes. Season both sides separately with salt and black pepper.

  2. 2

    Dredge in flour

    Put the flour in a shallow dish and lightly coat each chicken escalope, shaking off any excess.

  3. 3

    Cook the chicken

    Heat half the olive oil and half the butter in a large frying pan. Cook the chicken for 2–3 minutes on each side until golden and cooked through, then remove and keep warm.

  4. 4

    Make the sauce

    Reduce the heat and add the remaining butter, garlic and white wine. Simmer briefly, then add capers, lemon juice and chicken stock. Cook until the sauce reduces slightly.

  5. 5

    Cook the potatoes

    Toss the potatoes with the remaining olive oil, oregano, salt and black pepper. Roast at 220°C until deeply golden and crisp, turning during cooking.

  6. 6

    Combine & serve

    Return the chicken to the sauce and heat through. Spoon the caper and lemon sauce over the scaloppine and serve with the crispy potatoes, fresh parsley and lemon wedges.

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Per serving

Nutritional information

Calories489 kcal
Protein40.9 g
Carbohydrates55.3 g
Fat12.8 g
Saturated fat6.2 g
Fibre5.6 g
Sugar3.6 g
Sodium468 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairy

Useful substitutions

This JLIT version has been localised around ingredients realistically obtainable in Thailand.

Storage and reheating⌄

Storage

Cool promptly and refrigerate in an airtight container for up to 2 days.

Reheating

Reheat until piping hot throughout. Reheat only once.

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