Golden chicken cutlets in this recipe for Chicken Scallopini are covered in a tomato-based wine reduction sauce and served with spaghetti. Although it may sound elegant, the ingredients for this inexpensive meal are the simplest and are certainly already in your pantry!
You'll be surprised by how much this meal tastes as it came from a high-end restaurant. And I'll let you know why that is.
THIS RECIPE IS FROM A FANCY RESTAURANT
This recipe was obtained by my mother-in-law from a New York restaurant. (Which is incredibly surprising given how straightforward the ingredients are.)
You'll probably be skeptical about the outcome when you make this for the first time. It's just such an unusual and intriguing blend of straightforward ingredients that works so well. We'll see.
What is Chicken Scallopini?
Scaloppine is the name for thin meat cutlets that are dredged in flour, fried, and covered in a wine reduction sauce. Typically, chicken, pork, or veal are used for this recipe.
Similar to chicken piccata, the most popular scallopini recipes found online use a lemon reduction sauce. This dish calls for a white wine reduction in a tomato-based sauce.
Although the ingredients and procedures in this recipe may sound complicated, they are really quite simple.
How to Make it
To generate two thinner pieces that are the same size, butterfly the bird and snip the seam.
Add salt and pepper to taste. heavily sprinkled with flour. Cook in vegetable oil until crisp and golden brown on each side.
1 tablespoon of oil should remain in the pan when the chicken is removed. Add the onion strings and 1 tablespoon of butter. Add the garlic once the meat has softened, and simmer for another minute. Cook for another five minutes after adding the wine.
1 cup of cold water and the gravy mix should be combined. Place it in the pan. Simmer after bringing it to a boil. tomato sauce is added.
Cook for 20 minutes with a half-cover. Boil the pasta in the interim. Add the drained portion to the sauce.
Toss and coat the spaghetti with the sauce using kitchen tongs.
Reintroduce the chicken and serve it with the sauce. To reheat the chicken, cover for five minutes.
How to Cut Chicken for Scallopini
Getting excellent, thin pieces of chicken is the secret to a fantastic chicken cutlet.
To make two thinner slices that are the same size, I like to butterfly the chicken breast and snip the seam. The chicken can then be pounded to make it even thinner.
PRO TIP: To firm up the chicken and make it much easier to slice uniformly, flash and freeze it for 20 minutes.
- 1 packet Brown Gravy Mix
- 1 cup cold water
- 2 boneless chicken breasts
- salt/pepper to taste
- ½ cup flour
- ¼ cup vegetable oil
- 1 Tablespoon salted butter
- ¾ yellow onion
- 1 Tablespoon garlic
- 1 cup dry white wine
- 8 oz. tomato sauce
- ¾ lb. thin spaghetti