Scaloppine. An Italian classic . Deliciously moist and tender. Thin, pounded slices of meat. Dredged in flour, sautéed and served with a wine, lemon, or tomato sauce. Traditionally prepared with chicken or veal. Although pork is often a popular substitute.
Another perfect recipe for a quick and tasty mid week meal. I pound the scaloppine in the morning and leave it to marinate in the refrigerator until I’m ready to prepare dinner. By this time the chicken is incredibly tender and imbued with a wonderfully fragrant lemony flavour. All that’s left to do is to quickly pan fry the chicken and de-glaze the pan with lemon juice, white wine and butter. I like to serve this dish with a creamy cauliflower mash. Prepared in advance and heated through. And a side salad of beans and cherry tomatoes with a balsamic dressing. Quick. Easy. Classic Italian.
Chicken Scaloppine With Lemon and Sage.
For the Marinade
1/4 cup extra virgin olive oil
the juice and finely grated zest of one lemon
1 tablespoon fresh sage leaves, chopped
2 cloves garlic, crushed
a generous pinch of sea salt and freshly ground pepper
For the Chicken Scallopine
4 chicken breasts, free range, boneless and skinless
½ cup plain flour seasoned with salt and pepper for dredging
2 tablespoons olive oil
3 tablespoons butter, preferably unsalted, divided
1/2 cup dry white wine
juice of 1 large lemon
fresh sage leaves, to garnish
SLICE each chicken breast fillet in two, horizontally, through centre. One at a time, place each half on a board, cover with plastic wrap and pat out using a meat mallet or rolling pin to about 3/4 cm thick.
WHISK together the olive oil, lemon juice, lemon zest, sage, garlic, salt, and pepper in a glass jug until well combined.
PLACE the chicken in a large glass baking dish. Pour over the marinade. Turn each scaloppine once to coat well with the marinade. Cover the dish and refrigerate for at least 1 hour.
REMOVE the chicken from the marinade. Pat dry with paper towels. Dust with flour; shaking off any excess. Discard the marinade.
HEAT the oil and 1 tablespoon of butter in a large frying pan over high heat. Add the chicken, in batches and sauté until lightly browned, about 2 minutes per side. Remove cooked chicken to a plate and keep warm.
REDUCE heat to medium-high. Melt an additional tablespoon of butter in the pan. Add wine and reduce for about 1 minute, scraping up any brown bits off the bottom of the pan.
ADD the lemon juice and cook another 2 minutes.
RETURN chicken to the pan and simmer just until hot, about 2 minutes. Remove the chicken from the pan onto a serving platter.
STIR the remaining tablespoon of butter into the sauce until just melted. Season to taste with sea salt and freshly ground pepper. Spoon the sauce over the chicken, garnish with sage leaves and serve immediately.