![]() Perhaps the most common scaloppine dish is made with Marsala wine. But you can also nap your scaloppine with tomato sauce, balsamic vinegar, cream and mushrooms, olives, sautéed zucchini… you name it. Turkey scaloppine are a common variation in Italy (much more so than chicken) as is the use of pork loin, which is quite similar to veal in taste and texture, but much less expensive.īut the real variety comes from the multitude of sauces you can nap your scalloppine with. Chicken is itself a kind of variation, since classic scaloppine are made with veal. Scaloppine is to second courses what pasta is to first courses: almost infinitely variable. Wondra’s fine texture helps the meat to brown nicely, and the light coating helps thickens the sauce without any hint of stodginess, which can sometimes happen when you use regular flour. It is also important to reduce the sauce to the right consistency, just thick enough to coat the scallops nicely, but not so thick that the thing becomes stodgy.įinally, for North American readers: I find that Wondra flour works especially well here. But not so high, of course, that you burn the butter. You don’t want to smash your scaloppine or they may break apart.Īnother point to bear mind: Make sure your flame is nice and high so the chicken browns before it overcooks in the middle. Not only does this ensure a thinner slice, but the pounding tenderizes the meat. It’s also usually a good idea to flatten the breast. The typical chicken breast needs slicing in half, but some larger breasts-and these days chicken breasts can be truly enormous-will need slicing in thirds. This not only allows them to cook quickly, but also ensures the right balance between meat and sauce so every bite is full of flavor. Perhaps the most important point to bear in mind when preparing a piccata di pollo is to make sure the slices are nice and thin. Pour over the scalloppine and top with some additional minced parsley if you like. Swirl in the butter and minced parsley into the sauce until it reaches a creamy consistence. Transfer the scalloppine to a serving dish or platter. Return the scalloppine to the pan and turn them in the sauce for just a few moments, until they’re heated through and the sauce has thickened a bit. Let the wine simmer for a minute or two, then add the freshly squeezed lemon juice and capers. ![]() Pour the white wine into the skillet and scrap up the bottom of the skillet. Season them with salt on both sides, giving them a final turn as you do. When the butter has melted and stopped bubbling, add the scalloppine and brown them lightly on both sides. Heat a skillet with olive oil and a knob of butter over moderate heat. The resulting scalloppine should be quite thin, about 1/2 cm or 1/4 inch. Take each slice, place it between two sheets of parchment paper, then pound it gently with a meat pounder or the back of a skillet. If your breast is especially large then you may want to slice it into three scallops. ![]() Slice chicken breast horizontally, so that you wind up with two fillets per breast of roughly equal thickness. A few sprigs of parsley, finely choppedīegin by removing the small tenderloin from each chicken breast, that small muscle on the undersid of the breast.The juice of one lemon, freshly squeezed.Butter or olive oil, or a mixture of both.Done right, a piccata di pollo is moist and flavorful, even if you’re working with a less than exemplary supermarket bird. And for good reason-it’s one of the tastiest ways to prepare chicken breast. But, of course, it’s enormously popular here in America. Piccata di pollo, or Chicken Piccata, isn’t a particularly common dish in Italy, where scaloppine are typically made with veal. The piccata is a special sub-category of scaloppine dishes where the sauce includes not only the usual white wine, but also a squeeze of fresh lemon juice, capers and parsley, lending it particular color and zest. It’s no wonder they are a favorite among home cooks and restaurants alike. Lightening fast but also super-tasty, with a touch of elegance, scalloppine are equally suited for quick weekday meals or special occasions. Thin slices of meat are lightly floured then quickly sautéed in a skillet, which is deglazed with wine to form a quick and tasty sauce. Scaloppine dishes are some of the most quintessential everyday secondi piattiin the Italian repertoire.
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