Chicken Scaloppine with White Wine
Mmm, what a delight…
Not only with veal but also with chicken breast, in my opinion, they’re even better and juicier. The meat remains so tender it feels like butter… you can cut it easily with a fork.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Scaloppine with White Wine
- 1.54 lbs Chicken slices
- as needed Flour
- as needed Extra virgin olive oil
- Glass of white wine
- as needed Salt and pepper
Tools
- 1 Frying Pan
- 1 Meat Tenderizer
- Parchment Paper
Preparation of Chicken Scaloppine
Let’s see how to prepare chicken scaloppine with wine.
The process is very simple….
First, tenderize the meat with the meat tenderizer, covered with plastic wrap or parchment paper. Salt and flour the chicken slices, heat the oil in a pan and then add the slices. Cook for 2/3 minutes on each side, then pour the wine and let it evaporate over high heat. Finish cooking over low heat, a nice succulent cream will form. Plate and cover with the formed cream. You can serve on a serving dish perhaps accompanied by a few slices of lemon or serve directly on each plate with the side dish you have prepared.
Notes
The cooking of the meat also depends on the thickness, the thinner it is, the less time it takes to cook. I made the chicken scaloppine with peas, but you can pair them with potatoes, tomatoes, salad, etc… they go well with everything.
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