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
RECIPE FOR CHICKEN SCALLOPINE with Sage SPINACH and Fontina WHITE CHEESE
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.
Chicken Scallopine with Spinach and White Cheese
- 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.