Simple Scaloppine!
No matter what the name - cutlets, paillards or scaloppine, this easy chicken dish is the perfect weeknight dinner go-to; quick, simple & satisfying! The Italian word scaloppine means thinly sliced meat, the plural of scaloppa-veal chop. Replace traditional bread crumbs with Wondra flour for a crisp & light texture. Flatten the chicken’s surface area so the meat cooks evenly. Remember to heat both the pan & the oil enough to sear the meat.
Serves 2-3
Ingredients:
2 boneless, skinless breast halves, tenderloins removed, pounded ½ inch thin
2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil
1 clove garlic, minced, discard the thin, horizontal green center or “anima” the heart of the clove that causes bitterness
1 cup dry white wine
1 cup of chicken broth
4 thin lemon slices
2 tablespoons chopped parsley
1 tablespoon of unsalted butter
¼ cup Wondra flour
½ tsp. coarse sea salt
½ tsp. freshly ground pepper
Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add minced garlic; cook approx. 1 minute until fragrant but not brown.
Pour in white wine; add lemon slices, increase heat & simmer approx. 5 minutes until reduced by half.
Pour in chicken broth; simmer approx. 5 minutes until reduced by half. Add 1/8 teaspoon sea salt, add butter until melted. Remove from the heat.
Season the Wondra flour with remaining sea salt & ground pepper. Dredge the chicken with the flour. Warm 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the chicken & cook thoroughly until no longer pink, approx. 3 to 4 minutes per side.
Plate chicken, spoon over with the sauce and lemon slices. Garnish with fresh parsley. Serve & enjoy!