Chicken Scallopini with Coating


Makes 2 servings. 

This chicken dish is quick, crispy and delicious. I like it at room temperature as well. You can serve it cut into strips in a salad or paired with any grain and vegetable.



  • 2 chicken scallopini, about 6 ounces each  

  • 1 egg white

  • 2 tablespoons lemon juice

  • ½ teaspoon Kosher salt


  • 3 tablespoons white chia seeds

  • 2 tablespoons Dukkah

  • 2 tablespoons panko 

  • 3 tablespoons extra-virgin olive oil


  1. Cut scallopini into 3 pieces, (it is easier to handle) and pat dry. 

  2. In a deep plate, whisk the egg white, lemon juice and salt. Place the chicken in the dish.     

  3. Combine the coating ingredients and spread on a sheet of wax paper. 

  4. Heat the olive oil in a large skillet. 

  5. Dip the chicken into the coating and sauté on each side over high heat until there is still a trace of pale pink on the inside. It is very quick, about 1 minute on each side.