Farfalle Con Scaloppine Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz farfalle and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Prepare the cutlets

If cutlets are thicker than 1/4-inch, place between two pieces of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Place 1 cup flour on a large plate and dredge each cutlet lightly, shaking off excess. Set dredged cutlets on a tray.

In a large skillet over medium-high heat, add 2 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When butter foams and the pan is hot, add cutlets in a single layer (work in batches if necessary). Sear 1–2 minutes per side until golden and just cooked through (internal temp for chicken 165°F / 74°C). Transfer seared cutlets to a warm plate and tent with foil.

In the same skillet over medium heat, add the remaining 1 tbsp butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent, scraping up browned bits from the pan.

Add the minced garlic and cook 30 seconds until fragrant (do not brown).

Increase heat to medium-high, pour in 1 cup dry white wine. Use a wooden spoon to deglaze the pan, scraping up any fond. Let the wine reduce by about half, approximately 2–3 minutes.

Add 3 tbsp chicken stock and 2 tbsp fresh lemon juice. Stir and simmer 1–2 minutes to combine flavors.

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently 3–4 minutes until slightly thickened. If using capers, add 2 tbsp now and stir to distribute.

Stir in 1 cup grated Parmigiano-Reggiano and 1 tsp lemon zest until the cheese melts into the sauce. If sauce seems too thick, add reserved pasta cooking water, 2–3 tbsp at a time, to reach a silky consistency (you may not need the full cup). Taste and adjust salt and pepper.

Return the seared scaloppine to the skillet, nestling them into the sauce. Simmer gently for 1–2 minutes to rewarm and finish cooking, spooning sauce over the cutlets.

Add the drained farfalle to the skillet with the sauce (or transfer both sauce and cutlets to a large serving pan). Toss gently to coat the pasta, adding reserved pasta water a splash at a time if needed to loosen the sauce so it clings to the farfalle.

Stir in 2 tbsp chopped fresh parsley. Adjust seasoning with sea salt to taste and 1/2 tsp freshly ground black pepper. Drizzle 1 tsp extra-virgin olive oil over the finished dish for shine.

Serve the farfalle with a scaloppina on top or sliced and mixed through. Sprinkle additional grated Parmigiano-Reggiano at the table and garnish with a little extra chopped parsley and lemon zest if desired.