Scallopini. Don’t be fooled by recipes with the word “scallopini ” in the name. It may sound like it would be too fancy to make at home, but that is not true! In fact, to prepare chicken breasts or veal scallopini-style just means to pound the pieces of meat into thin, quick cooking servings and then coat them with flour and saute quickly in a skillet for about 3 minutes on each side. Recipes like my Cheese & Garden Herb Stuffed Chicken Breasts and my Chicken Piccata use this scallopini-style method.
Here is my Success Secret for how to pound the pieces of chicken breasts or veal into scallopini-style servings.
You will need one large zip lock freezer bag for each piece of meat. Using kitchen scissors, cut one side of each bag open.
Place one piece of meat into each zip lock bag.
Use the flat side of a meat mallet and pound each piece of meat until it is about 1/4 inch thick. ( I like to place a dish towel under the bag to protect the counter top)
And here’s a make ahead tip —
The pounding step can be done ahead of time and the meat can be placed in the refrigerator in the zip lock bags until you are ready to cook.