Scaloppine by Nitai

An elegant and flavorful Italian classic

Adapted from an original recipe by Chef Billy Parisi

preptime20 min
cooktime20 min
servings6-8 servings
Ingredients

Ingredients:

  • 4 chicken breasts, thinly sliced

  • 40g flour

  • 60ml olive oil

  • 225g button mushrooms, sliced

  • 225g baby bella mushrooms, sliced

  • 1 shallot, peeled and finely chopped

  • 2 cloves garlic, crushed

  • 200g butter, divided into 10-12 cubes

  • 180ml dry white wine

  • 2-3 tbsp lemon juice

  • Coarse salt and freshly ground black pepper, to taste

  • 60g finely grated Parmesan cheese (plus extra for garnish)

  • Chopped parsley and lemon zest for garnish (optional)

Preparation

Preparation:

  1. Season the chicken on both sides with salt and pepper and set aside

  2. In a wide bowl, mix the flour with a bit of salt and pepper

  3. Dredge the chicken in the flour mixture, coating evenly

  4. Heat a large skillet over medium heat and add olive oil

  5. Sear the chicken for 3-4 minutes per side until golden brown and cooked through

  6. Remove the chicken from the skillet and set aside. Add the mushrooms to the skillet

  7. Increase the heat and sauté the mushrooms until browned, about 4-6 minutes

  8. Push the mushrooms to one side of the skillet and add the shallot, garlic, and one cube of butter

  9. Sauté for 1-2 minutes, then mix everything together

  10. Add the wine and stir over high heat until the liquid reduces significantly

  11. Turn off the heat, add the lemon juice, and gradually stir in the remaining butter cubes until the sauce is smooth

  12. Stir in the Parmesan until the sauce is creamy

  13. Taste the sauce and adjust seasoning with salt and pepper

  14. Return the chicken to the skillet to warm through in the sauce

  15. Garnish with chopped parsley, Parmesan, and lemon zest before serving

Notes

Notes:

  • Adding cold butter at the end creates a rich, creamy sauce. Stir continuously and add butter gradually to prevent separation

  • If the sauce separates, add a touch of cream and stir well

  • The original recipe calls for the juice of half a lemon, but I find this can be too much

  • If you liked this dish, try Saltimbocca for a similar Italian recipe

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