Success Secret: How to Scallopini

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.

 

Chicken Piccata

Chicken Piccata sounds like it would be too fancy to make at home, but that is not so!  Here is a favorite recipe of mine…It is so fast and easy!  With just a few simple ingredients, your guests will be asking for seconds!  

Watch the YouTube How-to Tutorial for this recipe: 

 

Chicken Piccata
 
Recipe type: Main Dish
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts, about 2 pounds
  • ¼ cup flour
  • 2 tablespoons each, oil and butter
  • ½ teaspoon salt and ¼ teaspoon pepper
  • ¼ cup dry white wine
  • 2 tablespoons capers, drained ( these are found in the olive section of the grocery store)
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh parsley
  • 4 thin slices each lemon and lime for garnish
Instructions
  1. Cut open one side on 4 large zip lock bags. Place one chicken breast inside each zip lock bag. Pound each chicken breast to ¼ inch thickness with the flat side of a meat mallet.
  2. Coat chicken on all sides with flour.
  3. Heat oil and butter in a large skillet. Add chicken. Brown quickly on both sides - about a minute or so on each side. Remove to a platter. Sprinkle with salt and pepper.
  4. Add wine, capers ( drained) and lemon juice to skillet. Heat to a boil, scraping down the sides and bottom of the pan. When 4 tablespoons remain, pour over the chicken breasts.
  5. Sprinkle with chopped fresh parsley and garnish with lemon and lime slices.
  6. Enjoy!

Ingredients:

4 boneless skinless chicken breasts, about 2 pounds

1/4 cup flour

2 tablespoons each oil and butter

1/2 teaspoon salt and 1/4 teaspoon pepper

1/4 cup dry white wine

2 tablespoons capers, drained  (these are found in the olive section of the grocery store)

1/4 cup lemon juice ( fresh squeezed if possible)

3 tablespoons fresh chopped parsley

4 thin slices each lemon and lime for garnish

Directions:

Cut open one side on 4 large zip lock bags.  Place one chicken breast inside each zip lock bag and pound the chicken breast to 1/4 inch thickness using the flat side of a meat mallet.

 

Coat chicken breasts on all sides with flour.

 

Heat oil and butter in a large skillet.  Add the chicken.  Brown quickly on both sides – about 1 minute or so on each side.  Remove to platter.  Sprinkle with salt and pepper.

 

Add wine, capers and lemon juice to the skillet.  Heat to a boil, scraping down the sides and bottom of the pan.  When 4 tablespoons liquid remains, pour over the chicken.

Sprinkle with the fresh chopped parsley and garnish with the lemon and lime slices.  Enjoy!

To download the printable recipe with how to photos, click here:   Chicken Piccata

 

 

 

 

 

 

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