Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
This is a cruet that we have had for years to make oil and vinegar dressing. Can be used for salads.
So I am giving the proportions shown in the picture. I also use it as a marinade and will give a recipe for chicken which turns out really tender and tasty.
For the dressing.
2 ounces of vinegar
2 ounces of water
4 ounces of vegetable oil. Olive oil. Whatever oil you have. Shake it and mix it up. I think that's where the water comes in. It emulsifies the oil.
For the chicken recipe. Scallopini means a thin cut. Sometimes the market has it. Chicken breast cut thin. Otherwise just cut the breast in thin strips about 1/4 inch thick. Breading of your choice. Sometimes I use crushed potato chips.
Using a serrated mallet. Pound the strip to tenderize it. This breaks down the fibers.
Then marinate it in the dressing for about two hours. Save some of the dressing for the salad.
Next coat the chicken fillets with flour.
Next. One egg with a bit of milk beaten.
Dip the fillets in the egg.
Next. Dip the fillets in the breading mix and coat them well.
Spray aluminum foil or coat the foil with oil.
Place the fillets on the foil and bake it in the oven.
I usually like to heat the oven to 400 degrees because it crisps the breading.
Ovens are different so I don't know the time. I used my toaster oven. I just cook it until it's done to about 165 degrees. You can measure if you have a thermometer. It should be nice and white inside.
Enjoy one of the most tender chicken recipes you will encounter.
So I am giving the proportions shown in the picture. I also use it as a marinade and will give a recipe for chicken which turns out really tender and tasty.
For the dressing.
2 ounces of vinegar
2 ounces of water
4 ounces of vegetable oil. Olive oil. Whatever oil you have. Shake it and mix it up. I think that's where the water comes in. It emulsifies the oil.
For the chicken recipe. Scallopini means a thin cut. Sometimes the market has it. Chicken breast cut thin. Otherwise just cut the breast in thin strips about 1/4 inch thick. Breading of your choice. Sometimes I use crushed potato chips.
Using a serrated mallet. Pound the strip to tenderize it. This breaks down the fibers.
Then marinate it in the dressing for about two hours. Save some of the dressing for the salad.
Next coat the chicken fillets with flour.
Next. One egg with a bit of milk beaten.
Dip the fillets in the egg.
Next. Dip the fillets in the breading mix and coat them well.
Spray aluminum foil or coat the foil with oil.
Place the fillets on the foil and bake it in the oven.
I usually like to heat the oven to 400 degrees because it crisps the breading.
Ovens are different so I don't know the time. I used my toaster oven. I just cook it until it's done to about 165 degrees. You can measure if you have a thermometer. It should be nice and white inside.
Enjoy one of the most tender chicken recipes you will encounter.
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