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Chicken Scallops with Tomato, Oak Leaf Lettuce and Fresh Basil

Main Courses

Serves 4

Lightly breaded and fried, these chicken scallops make a complete meal with tomatoes, oak leaf lettuce and basil in a mixed salad. Serve with Ferrari-Carano Chardonnay for a deliciously simple meal.



  • 2 whole chicken breasts, split, skinned and boned
  • 2 eggs
  • 1 cup plain breadcrumbs, with some lemon peel
  • 1 Tbsp fresh minced rosemary
  • 1 Tbsp fresh minced sage
  • 1 Tbsp fresh minced parsley
  • Salt and pepper to taste
  • Olive oil for frying


  • 6 ripe tomatoes, cut into small chunks
  • 1-1/2 cups oak leaf lettuce
  • 1 Tbsp coarsely chopped fresh basil
  • 2 tsp extra virgin olive oil
  • 1 tsp balsamic vinegar


  • Lemon wedges
  • Italian parsley, finely minced


Gently pound the chicken breasts to flatten. Lightly beat the eggs in a bowl. On a plate, combine the breadcrumbs with the minced herbs and season with salt and fresh ground pepper.

Dip chicken into egg wash, then coat both sides with breadcrumb mixture. Shake off excess.

Meanwhile, heat the olive oil in a frying pan and sauté each breast about 4-5 minutes on each side. Salt the chicken once each side has been fried. Transfer to paper towels and let drain.


Combine tomatoes, oak leaf lettuce and basil with the extra virgin oil and add a splash of balsamic vinegar. Season with salt and fresh pepper and lightly toss to distribute the dressing.


Arrange the chicken scallops on a platter and spoon the salad mixture on the side. For an individual plate, spoon the salad to the side and place a chicken breast to slightly overlap the salad.

Garnish with a lemon wedge that has been dipped in finely minced Italian parsley.