Pollo Nassi Recipe

Prepare and pound

Slice each chicken breast horizontally to make 2 thin cutlets (scaloppine). Place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness. Pat dry with paper towel.

Season both sides of each cutlet with 1 tsp salt and 1/2 tsp black pepper (adjust proportionally if using more chicken). Set up a dredging station: flour in one shallow dish; whisk eggs with 2 tbsp milk in a second bowl.

Heat a large skillet over medium-high heat with 1 tbsp olive oil and 2 tbsp unsalted butter. Dredge each cutlet in flour, shaking off excess, then dip in egg wash, then lightly back in flour (this double-dip gives a light crust).

When the pan is hot and butter begins to foam, sear cutlets 2–3 minutes per side until golden-brown and just cooked through. Work in batches if needed to avoid crowding. Transfer seared cutlets to a warm plate and tent with foil.

In the same skillet, add any browned bits remain and reduce heat to medium. If pan is dry, add 1 tsp olive oil. Add minced shallot and cook 1–2 minutes until softened and translucent.

Add the minced garlic and 1 tsp fresh thyme leaves; cook 30 seconds until fragrant. Add the oyster mushrooms (8 oz) and sauté 4–6 minutes until they release their liquid and begin to brown. Season lightly with a pinch of salt and a few grinds of black pepper.

Raise heat to medium-high and carefully pour in 3 fl oz dry Marsala wine to deglaze the pan. Scrape up browned bits with a wooden spoon. Let the Marsala reduce by about half, 2–3 minutes.

Add 3 fl oz chicken stock and bring to a gentle simmer. Cook 2–3 minutes to meld flavors and slightly reduce.

Lower heat to medium-low and stir in 2 tbsp heavy cream. Simmer gently 1–2 minutes until the sauce slightly thickens. Whisk in 1 tbsp cold cubed unsalted butter, one cube at a time, to finish the sauce and give it a glossy sheen. Taste and adjust seasoning; add up to 1/2 tsp lemon juice if desired to brighten the sauce.

Return the seared chicken cutlets to the skillet, nestling them into the mushroom–Marsala sauce. Spoon sauce and mushrooms over the tops of the cutlets.

Top each cutlet with equal portions of fresh mozzarella (about 1 oz per cutlet). Cover the skillet with a lid or transfer to a preheated 375°F (190°C) oven briefly, or use the pan lid on low heat, until the cheese melts, about 2–4 minutes.

Sprinkle with chopped fresh parsley. Spoon extra sauce and mushrooms over each serving and serve immediately.