Scaloppine Di Pollo Recipe

1. Prepare and pound chicken

Trim any fat from the chicken breasts and slice each breast horizontally to create 2 thin cutlets (or halve and place between plastic and pound to 1/4-inch thickness). Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.

2. Dredge

Place the flour in a shallow dish and lightly dredge each cutlet on both sides, shaking off excess. Set aside on a plate.

3. Sear

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When foaming and hot, add the cutlets in a single layer (work in two batches if needed). Cook 2–3 minutes per side until golden-brown and cooked through (internal temperature 70°C/160°F). Transfer cooked cutlets to a warm plate and tent with foil.

4. Deglaze

Lower heat to medium. If the skillet is dry, add 1 tbsp olive oil. Add the white wine (120 ml) to the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes.

5. Build sauce

Add the chicken stock (120 ml) and bring to a simmer. Stir in the lemon juice (2 tbsp) and capers (2 tbsp). Simmer gently for 2–3 minutes until the sauce slightly thickens and flavors meld.

6. Finish with butter and herbs

Remove the pan from heat and swirl in 1 tbsp cold cubed butter to slightly emulsify the sauce and add sheen. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper if needed. Stir in 1 tbsp chopped parsley.

7. Coat chicken

Return the seared cutlets to the pan for 30–60 seconds per side, spooning sauce over them to reheat and coat. Do not overcook. Transfer to serving plates and spoon additional sauce over each cutlet.

8. Prepare vegetables

Preheat a grill or grill pan over medium-high heat. Toss zucchini, red pepper quarters, and onion wedges with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano until evenly coated.

9. Grill

Place vegetables on the hot grill in a single layer. Grill zucchini 2–3 minutes per side until marked and tender; grill peppers and onions 3–5 minutes per side until charred in places and softened. Remove and keep warm.

10. Slice for service

If whole pieces were grilled (peppers/onion), slice into strips or bite-sized pieces. Arrange vegetables alongside the plated chicken scallopine.

11. Garnish each plate with a lemon wedge and sprinkle extra chopped parsley over the chicken and vegetables. Serve immediately, passing any remaining sauce at the table.