Chicken Scallopine with Spinach and White Cheese

Scallopine is an Italian dish of thinly pounded meat usually veal but often substituted with chicken or turkey. I love this dish and is one that I often prepare for my family. I usually serve this with cooked spaghetti or fettucine tossed with some olive oil and granulated garlic ( my quick version of spaghetti aglio e olio).

What I love about Italian food cuisine are the simple and delicious dishes that are quick to prepare but taste absolutely good like this scallopine, it’s like you spent a lot of time in the kitchen preparing it. My family loves this, it’s like we’re eating restaurant meal at the comfort of our home (it’s just not as beautifully/elegantly presented). What could be better?

This recipe is adapted from Giada de Laurentiis, my number one favorite chef, most of what I make (Italian dishes) for my family are from her collection. I love how she cooks and prepare her dishes, she makes it look easy; which is true, her recipes are very doable, you just need to try to find out. So far, I have never tried a dish from her that I didn’t like.

I substituted  a couple of ingredients in the original recipe.  I used spinach because I couldn’t find fresh sage leaves (how I wish to have my own herb garden) then used our local white cheese or kesong puti made from fresh carabao’s milk (at least that’s what it said on the packaging) and I also added some basil leaves both in the chicken and in finished sauce (not pictured, but it’s there, you may not know it but I can see it ^ ^ )

Here’s how I made my Chicken Scallopine
pound the chicken breast thin, be careful or you’ll tear it (like I did before) season with coarse sea salt and ground pepper..Lay a piece of pounded chicken on a flat surface, put a spinach leaf and white cheese on top..roll it starting from the end nearest you and secure with a toothpick

brown the rolled-up chicken in a pan with some garlic cloves

add wine to the same pan where you browned the chicken, scrape the flavorful bits at the bottom and simmer for a couple of minutes

add blended crushed tomatoes to the wine, simmer again

..then return the chicken to the pan, cook for a few minutes..and you’re done! You can slice the chicken if you like before serving or leave it as is. Serve with cooked pasta

courtesy of Giada de Laurentiis and Food Network

6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
sage spinach leaves
3 ounces grated fontina white cheese or kesong puti
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole San Marzano tomatoes
1/2 teaspoon red pepper flakes ( I added 1 teaspoon)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Special Equipment: toothpicks

Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage spinach ( I also added a basil leaf) leaf on each of the pieces of chicken.  Add about 1/2 ounce (about 2 tablespoons) slice of cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

Happy Cooking!


12 Responses to "Chicken Scallopine with Spinach and White Cheese"

  1. Conor @ HoldtheBeef   September 29, 2009 at 1:24 am

    Looks like a simple, healthy, delicious dish!

  2. Jessie   September 28, 2009 at 10:48 am

    delish meal and elegant. I can just smell all of the wonderful aromas from that photo!

  3. anncoo   September 27, 2009 at 8:33 am

    What a great blend of favours!!

    • Olive   September 28, 2009 at 8:49 am

      Anncoo et al,

      Thank you for your nice words 🙂

  4. Sophie   September 27, 2009 at 1:34 am

    What a marvelous dinner!!!

    I so love all of your beautiful combined flavours!!


  5. Andrea@WellnessNotes   September 26, 2009 at 9:50 pm

    What a beautiful dish! I love all the colors… And the flavors sound great!

  6. MaryMoh   September 26, 2009 at 9:36 pm

    What a lovely dish to serve! Looks very delicious. You make it look very easy.

  7. Vanilla and Thyme   September 26, 2009 at 7:52 pm

    Can’t wait to try these! They look so delicious –

  8. wasabi prime   September 26, 2009 at 3:04 pm

    Wow, this looks so delicious and comforting! So many of my favorite ingredients here, plus I love any dish where one food is stuffed inside another, especially when cheese is involved!

  9. Southern Grace Gourmet   September 26, 2009 at 1:09 pm

    Looks great. I have not made this, but had it in the restaurant, you made it look easy!

  10. April Cavin   September 26, 2009 at 12:16 pm

    Yum! What a great presentation and this dish looks like you could do quite a few different variations depending on the ingredients you have on hand.

  11. Divina   September 26, 2009 at 12:00 pm

    That looks great Olive. How do you come up with a blog post every day?? I haven’t even cook your Chicken Afritada yet. 🙂


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