Chicken Scallopine with Mushroom Sauce
Submitted by kristyBaby30
Chicken scallopine in a creamy mushroom sauce with breadcrumb-crusted cutlets, sautéed onion, and a nutmeg-kissed cream finish. An Italian-American classic that turns weeknight chicken into something special.
YIELD
4 servingsPREP
30 minCOOK
35 minREADY
1 hrsChicken scallopine is the kind of dish that rewards patience in the pounding. Flattening the breasts between wax paper until they’re thin means every cutlet cooks fast and stays tender, with a breadcrumb crust that shatters against the fork.
The ten-minute rest on wax paper after breading is the move that separates a crisp coating from a soggy one. The flour dredge sets, the egg binds, and the breadcrumbs lock in before they hit hot oil. Skip that rest and the crust slides off mid-sauté.
The mushroom sauce starts with a quick butter sauté of green onion, then sliced mushrooms hit the pan until they give up their liquid. A broth-and-flour slurry thickens things up before heavy cream rounds the sauce out. A whisper of nutmeg and cayenne keeps it from tasting flat.
Serve these cutlets over buttered egg noodles or alongside crisp roasted potatoes so nothing gets left behind on the plate.
Chef Tips
- Pound the breasts to an even ¼ inch thickness so every piece cooks at the same rate. Uneven cutlets mean some are dry while others are raw.
- Use plain dry breadcrumbs, not panko, for an authentic scallopine crust. Panko shatters too coarsely here.
- Don’t crowd the skillet. Cook in batches so the oil stays hot and the crust browns instead of steaming.
- Finish the sauce off heat after adding cream to keep it silky. High heat can break the emulsion and leave it grainy.
Variations
- Swap mushrooms for a mix of cremini, shiitake, and oyster for deeper woodsy flavor.
- Add a splash of dry Marsala to the sauce before the broth for a Marsala-style finish.
- Use veal or pork cutlets in place of chicken for a traditional Italian scaloppine.
Ingredients
Directions
Pound meat between sheets of waxed paper until thin.
Combine flour, salt and pepper in pie plate.
Beat egg with water in shallow dish.
Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat.
Add meat in batches and sauté until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
Keep warm and spoon mushroom sauce (see recipe).
For the sauce, combine broth and flour in small bowl and stir until flour is dissolved.
Melt butter in skillet over medium high heat.
Add onion and sauté until tender, about 1 minute.
Reduce heat to medium; add mushrooms; sauté 2 to 3 minutes.
Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes.
Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper.
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