Chicken Scaloppine alla Nonna!
In our family, MJ’s mother-in-law’s (and Victoria’s grandmother’s) cooking is legendary. As soon of you may remember from previous posts, it was impossible to get a recipe from her. We worry that some of these recipes will be lost forever. So this year, we decided to try to duplicate her beloved chicken cutlets. These are better known as Scaloppine al Limone in Italian cookbooks. But they were always cutlets to us.
What you need:
How to do it:
If chicken pieces are large, cut in half. If they are thick, slice them in half. Cover each piece of poultry or meat with a sheet of plastic wrap. Pound with a mallet or a cup or a rolling pin until they are ¼ inch thick. This is pretty easy. If using a bottle, cup or mallet, be careful not to cut through the cutlet.
Coat with flour and shake off excess.
Heat two tablespoon oil in the pan. Sear the chicken quickly on both sides, then sprinkle with parsley, lemon zest and juice. Add remaining oil if needed.
Lower the heat and cook for about five minutes. Turn chicken over again. Season with S & P and cook for about five minutes until just cooked through.
Arrange on a warmed serving platter.
Add the wine to the pan and scrape the bottom, mixing pan juices with wine. Cook briefly.
Pour juices over cutlets on serving platter. Garnish with lemon wedges or zest.
Serve while piping hot. And as Signora Panetone says in our book collector mysteries: Eat! Yes!
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