Simple Chicken Scaloppine Recipe
Another Italian classic lost in translation. Too many cooks interpret this dish—traditionally chicken or pork, lightly floured and cooked with sage and prosciutto—as a huge helping of meat, breaded and fried, and covered in a murky, sodium-strewn gravy.
Our lighter, more authentic version wraps chicken and sage in a layer of prosciutto, which then becomes a crispy skin that keeps the chicken moist while it sautés. A splash of wine and chicken stock directly into the cooking pan becomes your 2-minute sauce. Just the latest proof of why simpler is so often better.
Nutrition: 280 calories, 11 g fat (3.5 g saturated), 460 mg sodium
4 boneless, skinless chicken breasts or thighs (about 6 oz each), pounded to uniform 1⁄4″ thickness
Salt and black pepper to taste
8 fresh sage leaves
4 thin slices prosciutto
1 Tbsp olive oil
1 cup white wine
1⁄2 cup low-sodium chicken stock
1 Tbsp butter
Fresh parsley (optional)
How to Make It
- Season the chicken with salt and pepper.
- Lay two sage leaves across each breast, then wrap each with a slice of prosciutto, using a toothpick or two to secure the wrap.
- Heat the oil in a large skillet over medium heat.
- When the oil shimmers, add the chicken and cook for 4 to 5 minutes per side, until the prosciutto is browned and crispy and the chicken is firm to the touch and cooked through.
- Transfer to 4 plates.
- Add the wine and stock to the pan and cook for about 2 minutes, until the liquid has reduced by half, scraping the bottom of the pan to loosen any cooked bits.
- Swirl in the butter and parsley (if using).
- Pour the sauce over the chicken and serve.
Eat This Tip
A number of recipes call on you to pound a chicken breast into a thinner cutlet. The reason being that meat—chicken, steak, pork—that has a uniform thickness cooks quicker and more evenly.
The process is easy: Take out a large cutting board and lay the chicken on top. Cover with a few layers of plastic wrap, and use a meat mallet (or a heavy-bottomed pan) to thwack the meat into submission.
Of course, many supermarkets sell chicken and other meats in cutlet form, but, really, where’s the fun in that?