Chicken Scaloppine with Speck, a simple and tasty recipe, perfect for a quick dinner or lunch, pairs well with vegetable sides or mashed potatoes.
My favorites are scaloppine with arugula and cherry tomatoes, and scaloppine with mushrooms, two equally delicious variants.
Scaloppine are a very appreciated main course for their simplicity. The meat is floured, browned in a pan, and deglazed with wine, creating a delicious sauce.
As a final touch, I add a slice of cheese and speck at the end of cooking for an irresistible combination. Additionally, the recipe is really simple and the video will guide you step by step through the preparation.
Other recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 564.40 (Kcal)
- Carbohydrates 9.64 (g) of which sugars 0.81 (g)
- Proteins 48.77 (g)
- Fat 36.41 (g) of which saturated 13.95 (g)of which unsaturated 11.50 (g)
- Fibers 0.26 (g)
- Sodium 1,267.87 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.3 oz chicken breast
- 4.2 oz speck
- 1/4 cup all-purpose flour
- 3.5 oz scamorza cheese
- 3.5 tbsp butter
- to taste salt
- to taste white wine
How to Prepare Chicken Scaloppine with Speck
Start by flouring the meat well, then melt the butter in a large pan.
Add the slices of pork loin and cook for 3-4 minutes on each side.
Deglaze with wine and salt, then add the cheese.
Cover with a lid and cook for another 2 minutes until the cheese has melted, then garnish with speck.
Storage
The scaloppine can be stored in the refrigerator in an airtight container. Instead of speck, you can use sliced or diced cooked ham or speck cut into strips and walnut kernels.
