Chicken breast escalope with pink lemon, capeta, caipira or whatever it is called depending on the region of the country. In my opinion, this is the best lemon to use in sauces. It is more acidic than the Sicilian lemon, although this one is more aromatic. Substitute tangerines for pink limes if you can’t find them.
Here are some instructions that are very helpful in preparing the dish. In the recipe, I explain how to cook chicken scallops using a kitchen mallet. It serves to break down the chicken breast fibers and make them softer.
The sauce has a slightly sweet flavor with a good dose of anise or orange liqueur.
Servings: 4 servings
Cooking time: 20 minutes
- 1 whole boneless chicken breast (both sides)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves
- 2 pink lemons (also called redneck)
- 3 tablespoons canola oil
- 1/2 cup anise liqueur – I used sambuca, but you can also use an orange liqueur like Cointreau or white wine.
- Salt to taste at the end
- 3 tablespoons green sauce: In a blender, combine two cups of olive oil, two cups of parsley leaves, 2 teaspoons of salt
- First, divide the chicken breast lengthwise into two halves. Then lay one of the halves on the board, put one hand on the chicken piece and cut in half, parallel to the board, almost to the end – so as not to split in two parts. Cutting starts from the thinnest part to the thickest. Flip the exposed chicken breast over the board and make three light cuts at the highest part where the two pieces meet.
- Place the chicken in a plastic bag or cover with plastic wrap and begin to beat gently until the steak flattens out. A beater is a hammer with the function of breaking meat fibers, it can be replaced with a rolling pin. Start with the thickest part towards the edges. The fillet will double in size. Do the same with the other part. Soak them in water with the juice of half a lemon for about half an hour.
- For the sauce, heat two tablespoons of oil in a skillet over low heat, add chopped garlic cloves. Add the green sauce and the juice of half a lemon and leave the lemon slices in the pan to brown as well. Add grilled chicken fillet dipped in liqueur and, if necessary, with a little water and plenty of lemon juice. Adjust salt and pepper to taste.
- In a very hot frying pan, fry the chicken fillet on both sides, sometimes they will crack, it’s okay. When they are browned, transfer them to the pan with the sauce, remember that the meat will continue to cook in the pan, so don’t overcook it.
- Attention – do not cover the pan, so as not to give the sauce water – it is better to add a little more water.
- Serve with rice or boiled potatoes.