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Venetian Chicken Scaloppine With Green Beans

Venetian Chicken Scaloppine With Green Beans

Rating
4.5rating out of 5

(4370 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

For this twist on an Italian classic, you'll pan-fry thin pieces of breaded chicken until crisp and golden. Serve with a lemon and caper sauce, roast potatoes and fresh green beans. Buon appetito!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Capers
1 bag of capers (15g)
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
green-beans
120g trimmed fine green beans
fresh-parsley
5g parsley
Potatoes
4 white potatoes
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Cling film, rolling pin, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 bag of capers (15g)
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 120g trimmed fine green beans
  • 5g parsley
  • 1 white potato
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 592 kJ
140 kcal
1865 kJ
442 kcal
Fat
of which saturates
4.7 g
2.7 g
14.7 g
8.4 g
Carbohydrate
of which sugars
15.4 g
1.7 g
48.4 g
5.3 g
Fibre 2.5 g 7.9 g
Protein 10.8 g 34.2 g
Salt 0.12 g 0.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
120g trimmed fine green beans
green beans (100%)
5g parsley
flat parsley (100%)
1 white potato
potato
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Venetian Chicken Scaloppine with Green Beans

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle

Cut the potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a baking tray and drizzle generously with vegetable oil and season with salt and pepper

Put the tray in the oven for 30 min or until golden and crisp – these are your crispy roast potatoes

2 Venetian Chicken Scaloppine with Green Beans

While the potatoes are roasting, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Slice the lemon[s] in half

Once the pan is hot, add the halved lemons (cut-side down) and cook for 3-4 min or until caramelised then set aside for later, reserving the pan

3

Cover the chicken breasts in cling film and bash them with a rolling pin until evenly flattened and approx. 1cm in thickness

4 Venetian Chicken Scaloppine with Green Beans

Add a handful of flour to a clean tray or plate and season generously with salt and black pepper

Dip the flattened chicken pieces into the seasoned flour until both sides are well coated

Shake off any excess flour

5 Venetian Chicken Scaloppine with Green Beans

Wipe out the reserved pan with kitchen paper, then return to a medium-high heat with a generous drizzle of vegetable oil (enough to coat the bottom of the pan)

Once hot, add the coated chicken breasts and cook for 4-5 min on each side or until golden and the chicken is cooked through (no pink meat!) – this is your chicken scaloppine

6 Venetian Chicken Scaloppine with Green Beans

Meanwhile, heat a pot of boiled water with a pinch of salt, over a high heat

Once boiling, add the green beans and cook for 2-3 min or until the beans are tender with a slight bite

Once done, drain and set aside

7 Venetian Chicken Scaloppine with Green Beans

Once the chicken is cooked, add the clotted cream to the pan

Squeeze in the juice of 1/2 [1] caramelised lemon and add the capers and cook for 1-2 min or until thickened – this is your lemon-caper sauce

Cut the remaining lemon into wedges

Chop the parsley roughly, including the stalks

8

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Serve the chicken scaloppine drizzled with the lemon-caper sauce, with the crispy roast potatoes and green beans to the side

Garnish with the chopped parsley and a lemon wedge

Buon appetito!

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