Venetian-Style Chicken Scaloppine with Green Beans
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 20 minutes
- Total time
- 40 minutes
Heat / oven settingHob: medium heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 6 small, about 750g total | |
| 60g | |
| 1.5 tbsp | |
| 30g | |
| 1.5 cloves | |
| 300ml | |
| 1.5 | |
| 450g | |
| 15g | |
| A small pinch |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Baking paper and rolling pin
- Large frying pan
- Saucepan and colander
- Tongs
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare chicken
Slice thick chicken breasts horizontally into even thin cutlets on a separate board. Place between baking paper and flatten gently with a rolling pin. Wash hands and sanitise raw-contact areas. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Coat
Dust cutlets lightly with flour and pepper. Discard leftover flour that contacted raw chicken.
Pan-fry
Heat oil and half the butter in a frying pan. Fry cutlets in batches for 3–4 minutes each side, allowing longer if thicker. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Place on a clean warm plate.
Make sauce
Add garlic for 30 seconds. Pour in stock and half the prepared lemon juice. Simmer for 3–4 minutes to reduce. Stir in remaining butter.
Cook beans
Boil green beans for 5–7 minutes until tender, then drain. Return chicken to the sauce and heat until steaming throughout.
Serve
Divide chicken and beans onto plates. Spoon over sauce and sprinkle with parsley.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken supplies protein and green beans contribute fibre. Butter adds saturated fat. Add a measured starchy accompaniment if required by your brief.
Practical skills
Flattening cutlets, flour coating, pan-frying and reducing a sauce.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.