Chicken Peanut Scallopini

Chicken Peanut Scallopini
Recipe Date: January 11, 2024
Serving Size: 4
Difficulty: Easy
Measurements: Imperial (US)


  • 4 Chicken Breast Cutlets
  • 1 1/2 tsps Kosher Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/4 cup All-Purpose Flour
  • 2 Eggs, Lightly Beaten
  • 1 cup Panko Crumbs
  • 1 cup Salted-Roasted Finely Chopped Peanuts
  • 4 tbsps Frying Oil


1. Place each chicken cutlet between 2 sheets of parchment paper, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

2. Place flour in a shallow dish. Place eggs in another shallow dish. Stir together panko, peanuts, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third shallow dish. Dredge chicken in flour, dip in eggs, and dredge in panko mixture, pressing to adhere.

3. Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden brown. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Place on a wire rack on a cookie sheet. Keep warm in a 200° oven. Repeat procedure with remaining chicken and canola oil.