Pollo O Vitello All ' Annapolis Recipe
Chicken or veal scallopine sautéed with crabmeat and mushrooms in a creamy rose sauce
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Ingredients
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Protein
Seafood
Vegetables
Dairy
Pantry
Method
Preparation
- 1
Prepare the Protein
If using chicken breast, slice it horizontally to create thin cutlets. If using veal, ensure they are already cut thin. Season both sides with salt and black pepper.
- 2
Cooking
- 3
Sauté the Protein
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken or veal cutlets and sauté until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add another tablespoon of olive oil. Add the shallots and garlic, and sauté until fragrant, about 1-2 minutes. Then add the sliced mushrooms and cook until tender, about 3-4 minutes.
- 5
Create the Sauce
Pour in the white wine and let it simmer for about 2 minutes to reduce. Stir in the heavy cream and bring to a gentle simmer. Mix in the crabmeat and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- 6
Combine and Serve
Return the sautéed chicken or veal to the skillet, coating it in the creamy rose sauce. Allow everything to heat together for another 2-3 minutes. Adjust seasoning with more salt and pepper if needed.
Garnishing
- 7
Garnish and Serve
Serve the Pollo o Vitello all ' Annapolis hot, garnished with fresh chopped parsley. Enjoy with a side of pasta or crusty bread.
