Chicken Scaloppini Bolognese

As promised, here is a second main course from the Emilia-Romagna region to make up for my lack of posts last week.  The original recipe that I used is actually for veal scaloppini, but in an effort to avoid eating veal for as long as I can in this project, I used chicken instead.  This meal was delicious and fairly simple to make.  It's the kind of meal that you can easily make on a busy weeknight.  It lacks some of the homey, comforting properties that so many Italian dishes boast, but on the flip side, it can easy make it's way into your regular dinner menu without skipping a beat. 

My big complaint is that I'm not used to cooking with butter.  I'm an olive oil girl.  Although it doesn't spatter and jump as much as olive oil, the butter splashed out of the pan when I put the chicken in way more than olive oil would (at least that's what I'm telling myself).  My forearm has a nice scald mark to back me up.  It's back to olive oil for me!

Chicken Scaloppini Bolognese

Adapted from Italian Regional Cookingby Ada Boni, published 1969, Dutton (New York)

-Serves 4-

Ingredients:

2 boneless skinless chicken breasts, cut in half length wise to make 4 slices of chicken

salt

pepper

flour, for dredging

2 1/2 tablespoons olive oil

3 tablespoons butter

4 slices prosciutto

4 slices Gruyere cheese

4 tablespoons white wine

Process:

1. Preheat oven to 425 degrees.
2. Place each slice of chicken between wax paper and pound thin.  Season with salt and pepper.
3. Heat the oil and butter in a large skillet over medium-high heat.  Dredge the chicken in flour, shaking off any excess.  Add to the skillet and cook on both sides until cooked through.
4. Remove chicken and put on a baking sheet, reserving the oil and butter in the pan.  Top each chicken slice with a slice of prosciutto and a slice of Gruyere.  Bake in the oven just until the cheese melts. 
5. Meanwhile, add the wine to the oil and butter reserved in the skillet.  Cook for 1 minute to form a sauce, scraping the brown bits off of the bottom of the pan. 
6. Remove chicken from the oven.  Put the chicken on a plate and top with the sauce.  Serve hot.

Ryan's rating of Chicken Scaloppini Bolognese - 5.

Comments

[Momma C]

Oh, man. I made this last night. Very quick dinner and absolutely delicious. Charlie just raved and raved about the flavors. I ate two pieces. Couldn't help myself. Just awesome. Everyone's got to try it!

[Sue]

So glad you guys liked it! This is definitely going on the on the list of usual suspects for dinner. Its a simple way to make chicken more exciting!

[Shannon]

I think this is definitely something that I could do. I have to admit that the quickness of it is very appealing! And, way to avoid the veal!

[Sue]

You could definitely do this, Shan! My mom has made it twice already and LOVES it. Its probably one of my favorites on here since its something I can add into the weekly dinner rotation!