Scaloppine di pollo
Scaloppine are thin, flattened pieces of meat. In this Italian dish, chicken is dusted in flour, fried until golden and finished in a creamy sauce with sage and Marsala.
- Serves 4
Method
Chicken
Cut the chicken into pieces of about 30 g.
Place them between two layers of cling film and gently flatten to 1 cm thick.
Season the flour with salt and pepper. Dredge the chicken in it and tap off the excess.
Heat 3 tbsp olive oil with a knob of butter in a casserole. Fry the scaloppine until golden brown and place them in an ovenproof dish.
Sauce
Preheat the oven to 150 °C.
Fry the onion with the crushed garlic in the same pan and deglaze with a dash of Marsala or white wine.
Add the chicken stock, followed by the crème fraîche, milk, cream and finely chopped sage.
Pour the sauce over the chicken, put the dish in the oven and leave until the sauce is bubbling.
Season with salt and pepper.
Equipment
Knife, chopping board, cling film, meat mallet or saucepan, shallow dish, casserole, garlic press, ovenproof dish
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