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.
- 2 boneless, skinless breast halves, tenderloins removed, pounded ½ inch thin
- 2 tablespoons Villa Gabriella 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!