Chicken Scallopini
One of my favorite recipes with lots of room to add changes to satisfy your own tastes. I like to add onion. Cream may be used instead of evaporated milk. Adding sundried tomatoes and black olives is a nice change. I hope you enjoy!
One of my favorite recipes with lots of room to add changes to satisfy your own tastes. I like to add onion. Cream may be used instead of evaporated milk. Adding sundried tomatoes and black olives is a nice change. I hope you enjoy!
- salt & pepper to taste
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 cup flour
- 1/4 teaspoon dried thyme
- 1 cup mushrooms sliced
- -- sauce --
- 1/2 cup white wine
- 1 can (12 oz) evaporated milk
- 500 grams chicken breast sliced and pounded thin
- 1 teaspoon dried parsely
- 1/4 teaspoon dried sage
- 2 teaspoon garlic crushed
- 1/4 teaspoon dried sage
- parsley chopped for garnish
- Carbohydrate 38.67901135772 g
- Cholesterol 97.164085097 mg
- Fat 10.13993746408 g
- Fiber 1.38422501420975 g
- Protein 39.27741569433 g
- Saturated Fat 4.627433941563 g
- Serving Size 1 1 Serving (278g)
- Sodium 253.173545958 mg
- Sugar 37.2947863435103 g
- Trans Fat 0.950191684577 g
- Calories 416 calories
Step-by-step
- combine flour and seasonings
- coat chicken in flour mixture
- heat oil in pan cook chicken in batches until browned
- Remove from pan set aside
- Add more oil if needed and add mushrooms cook over med heat for 3 min
- Add garlic, salt and pepper cook another minute then add the wine
- Cook a further 1 minute and add chicken stock, thyme and sage and reduce by half
- Add evaporated milk and cook till thickened (around 5 minutes)
- Return chicken to pan simmer until heated through
- Sprinkle with parsley and serve with rice/pasta and salad OR mashed potato and steamed veggies
When does a pounded cutlet cross the line from succulent to stringy? Halfway through pan-frying chicken scallopini, cooks routinely face this exact question. Because thin cutlets cook rapidly, visual cues matter far more than guesswork. Pounding chicken breasts to an even thickness ensures uniform cooking times, typically taking two to three minutes per side over medium heat. Watch for the edges to turn opaque and curl slightly upward before flipping. Clear juices bubbling up through the surface indicate the meat is approaching the proper finish.
The Mechanics of Pan Sauces and Evaporated Milk
Building a pan sauce requires managing heat levels carefully after adding wine and dairy. Evaporated milk contains less water than standard milk, meaning it reduces faster without curdling easily when exposed to residual alcohol from the wine. Whisk continuously during the five-minute reduction phase to prevent milk solids from scorching on the bottom of the skillet. Heavy cream can replace evaporated milk at a one-to-one ratio, yielding a richer mouthfeel due to higher butterfat content, whereas standard milk will break down and separate under direct heat.
- Crowding the pan drops oil temperature rapidly; fry cutlets in batches of two to avoid steaming the coating.
- Stiffening flour coatings demand hot oil, ideally shimmering at 375 degrees Fahrenheit, to seal the exterior instantly.
- Stir crushed garlic in during the final minute of mushroom sauteing to prevent bitter compounds from releasing.
