Breading (Impanare) for Chicken Scaloppine

When breading scaloppine, it’s most efficient to use one hand to dip the meat in the egg, flour, and breadcrumbs, leaving the other hand clean.

Trim the breast meat of excess fat, if necessary. Using a meat mallet or the flat side of a cleaver, tap the meat flat between two pieces of plastic wrap or parchment paper.

Arrange three containers and fill each with one of the following ingredients: sifted flour, eggs beaten with salt and pepper, and dried breadcrumbs.

Season the meat on both sides with salt and pepper.