Scaloppine is a delicious way of traditionally cooking Italian chicken or veal. The process requires very well pounded chicken or veal meat, which should be as thin as possible. After the chicken is pounded it will be going through a breading and seasoning process that will give it the flavor you know and love. Scaloppine is a dish served throughout the year in Italian households. For the purposes of our recipe we will be demonstrating a chicken scaloppine recipe, which is slightly more popular for summertime dining.

What You’ll Need

• 1 ½ pounds boneless chicken thighs
• Salt and pepper to taste
• 1 cup all purpose flour
• 1 ½ cup fresh breadcrumbs
• 3 eggs
• 3 tablespoons extra virgin olive oil
• ¼ cup dry white wine
• ½ cup chicken stock
• ¼ cup freshly squeezed lemon juice
• ¼ cup freshly chopped parsley
• Lemon wedges for garnishing

What You’ll Do

1. Heat your oven to 200 degrees
2. Slice each thigh open like a book. Lay flat between two sheets of plastic. Pound your chicken hard for several minutes until thin and tender
3. Put two large skillets over medium heat for 2 minutes
4. Sprinkle the meat with salt and pepper
5. Lay breadcrumbs and flour in two separate plates next to the oven
6. Beat the eggs alone in a separate bowl
7. Add one tablespoon of butter and one of olive oil to each skillet and mix around
8. Cover your chicken thigh with flour. Then move your chicken to the eggs and cover with egg. Then move it to the breadcrumbs and cover completely.
9. Add the chicken to the pan and then do the same with the second thigh in the next pan
10. Cook the chicken on each side for two minutes
11. Transfer your chicken pieces to a baking dish or pan and put into the oven
12. Wipe out your skillet in between cooking each of your chicken thighs for best results
13. Add additional butter to one of the skillets after you are done using it for meat.
14. Add your white wine to the sizzling pan and add additional flour
15. As the wine starts to evaporate, scrape the bottom of the pan to get all the flavor off
16. Add the stock and lemon juice and allow mixture to cook another four minutes until thick
17. Add any additional butter to the pan and swirl until melted
18. Taste the sauce you are making and adjust to your preference
19. Spoon your sauce over your freshly cooked chicken
20. Garnish with fresh cut parsley and lemon wedges