Scaloppine di pollo con pomodorini e capperi
Scallopini refers to the way the meat is thinly sliced. Scallopini is made with chicken, veal, or pork and the meat is pounded into thin slices then coated with flour and sautéed with wine and a variety of vegetables. The dish I am presenting here is made with grape tomatoes, capers, and fresh sage leaves. Other options, for example, are mushrooms or peppers.
Once you make it you will see how easy it is to do, and you can get creative with the ingredients that you use to make a variety of meals.
8 – pieces of thinly sliced chicken cutlet (If you have a butcher you like to use, they will cut it for you)
3 – cloves garlic
2 – tbls. capers
8 – fresh sage leaves
15 – grape tomatoes
salt to taste
ground black pepper to taste
1 – cup all purpose flour
1 – cup white wine
1 – tbls. butter
2 – tbls. fresh Italian parsley, chopped
Rinse the chicken and dry off with paper towel. If you did not have a butcher slice the chicken for the scallopini, then place plastic wrap over the chicken and use a mallet to pound out the chicken until about 1/4 inch thick.
Salt and pepper both sides of the chicken to taste. Place some flour on a plate and dredge the chicken pieces on both sides coating it lightly. In a large skillet pour enough extra virgin olive oil to lightly coat the bottom of the pan and heat over a medium-high flame. Peel the garlic gloves and smash them with the side of a heavy kitchen knife. Once the oil is hot add the garlic and 4 sage leaves. Add half of the chicken to the skillet and brown lightly on each side. Remove the chicken and put aside.
Add the rest of the sage leaves to the skillet and more oil if needed. Place the remaining 4 pieces of chicken in the skillet and brown lightly on both sides. Remove the chicken and set aside.
Deglaze the skillet by pouring in the white wine (use a good table wine), and scrape the bottom of the skillet. Cook for about 45 seconds to burn off the alcohol. Add the grape tomatoes (cut in half) and the capers. Cook about 1 minute, then place the chicken back in the skillet, lower the flame to a simmer and cover. Cook about 5 minutes until the chicken is fully cooked. Watch that the liquid does not dry out completely. You can add a little more wine if necessary.
Remove the cover and add 1 tbls. butter to the pan to enrich the sauce. Remove the chicken to a platter and pour the sauce, tomatoes, and capers over the chicken. Sprinkle fresh chopped parsley over top. Serve immediately.