Sausage Scaloppine Food

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CHICKEN SCALLOPINI



Chicken Scallopini image

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

MOMMOM FAIELLA'S ITALIAN SAUSAGE SCALLOPINI



Mommom Faiella's Italian Sausage Scallopini image

The aroma of the herbs and mushrooms cooking on the stove will be very pleasant to your senses. This is almost straight out of my grandmother's recipe book. The only changes my mother made to this recipe were to substitute canned mushrooms with fresh mushrooms and to add a bit more seasonings.

Provided by The Foodgitive

Categories     One Dish Meal

Time 1h40m

Yield 4 Sausage & Rice Bowls, 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can tomato sauce
1 lb italian sweet sausage, cut into approximately 1 inch pieces
1/2 large onion, minced
1 large green peppers (I use green) or 1 large red pepper, sliced (I use green)
1 (10 ounce) package white button mushrooms, sliced
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon garlic powder
45 ounces water (use the empty tomato sauce can to measure the water)
1 teaspoon sugar (to be added to mixture after it starts to boil)
cooked rice

Steps:

  • Mix all of the above together except the last two ingredients.
  • Bring the mixture to a boil.
  • Add the 1 teaspoon of sugar and stir in it well.
  • Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
  • Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
  • *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
  • When finished cooking, serve it over the cooked rice.

SAUSAGE SCALOPPINE



Sausage Scaloppine image

My family loves this dish on rolls as sandwiches or served over pasta. It is very easy and is also great for parties and potlucks.

Provided by Karen..

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs Italian sausage
1 green pepper, coarsely chopped
1 large onion, coarsely chopped
1 (28 ounce) jar spaghetti sauce
rolls or pasta

Steps:

  • Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.
  • Remove sausage from pan and add peppers and onions to the frying pan.
  • While onions and peppers are cooking, slice sausage into 1/2 inch rounds.
  • Return sausage to pan and add the jar of sauce.
  • Stir everything until well combined and let simmer for about 15 minutes or so, allowing sauce to cook down a bit and thicken.
  • Serve on Italian rolls or over pasta.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

Steps:

  • Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
  • Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
  • Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
  • Garnish with the lemon supremes and serve.

SUPER SAUSAGE SCALLOPINI



SUPER SAUSAGE SCALLOPINI image

This is made at least twice a week for my family's summer get togethers! It is a staple at every BBQ & special gathering. Have plenty of fresh rolls on hand and good provolone cheese to soak this up! Goes great along side a potato or macaroni salad!

Provided by Michelle Wolf

Categories     Seafood

Time 1h5m

Number Of Ingredients 13

2 lb link italian sausage, mild or hot or a combination of both
2 each red, yellow and green bell peppers sliced
2 large red onions sliced
2 pt mushrooms sliced-button or crimini
2 large cans of dom peppino tomato sauce
good olive oil
garlic powder
fresh basil
1/4 c sugar-to cut the acid in the tomatoes
italian seasoning
fresh rolls or crusty bread
provolone & mozzarella cheese-sliced thin
drained jarred banana or hot peppers to taste- if desired -add in at pepper stage or top sandwiches

Steps:

  • 1. In a very large stock pot -heat oil Slice sausage into small discs and brown very well in pan. Remove from pan.
  • 2. Add more oil if needed and cook peppers and onions thoroughly. Add mushrooms when peppers & onions are almost done. ***Jarred banana peppers are a great addition if you like a little heat and tang-add them at this stage**** Add sausage back to pot.
  • 3. Add both cans of tomato sauce. Tear in fresh basil and add about a TBSP of each dry seasoning-adjust according to taste. Use more or less sugar according to taste. Let simmer for at least two hours-taste halfway through cooking to adjust seasonings if needed. Add Salt and pepper at the very end. Enjoy on fresh rolls with lots of cheese!

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

SAUSAGE CALZONE



Sausage Calzone image

Use refrigerated dough to make our Sausage Calzone in a snap. This Sausage Calzone is so easy to make, you'll wonder why you waited so long to try!

Provided by My Food and Family

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 can (10 oz.) refrigerated pizza dough
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage, cut into 1/2-inch-thick slices
1 cup slivered onions
3/4 cup sliced fresh mushrooms
1/4 cup CLASSICO Traditional Pizza Sauce
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375ºF.
  • Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12x10-inch rectangle.
  • Cook sausage, onions and mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally. Remove from heat.
  • Spread pizza sauce onto half the dough to within 1 inch of edges; top with 1/2 cup mozzarella, sausage mixture and remaining mozzarella. Fold dough over filling; seal edges with fork.
  • Bake 18 to 20 min. or until golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Protein 13 g

PORK AND CHESTNUT SAUSAGE WRAPPED IN CHICKEN BREAST SCALOPPINE



Pork and Chestnut Sausage Wrapped in Chicken Breast Scaloppine image

Categories     Sauce     Chicken     Pork     Appetizer     Breakfast     Side     Dinner     Sausage     Chestnut     Pastry     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 7

6 small boneless chicken breast halves with skin
1 1/2 pounds Pork and Chestnut Sausage (page 14)
4 tablespoons butter
1/4 teaspoon freshly ground black pepper
3 cups red wine
8 cloves garlic, coarsely chopped
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

Steps:

  • One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap. With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.
  • Discard the waxed paper. Spread about one-sixth of the sausage lengthwise along the center of each scaloppine. Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.
  • In a sauté pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat. Add the rolls, sprinkle them with the black pepper, and sauté, turning frequently, until lightly golden all around, 10 to 12 minutes.
  • Add the wine, garlic, and tarragon and stir to mix. Bring just to a boil and decrease the heat to maintain a gentle simmer. Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes. Transfer the rolls to a platter and set aside in a warm place.
  • Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes. Pour the sauce over the rolls and serve right away.

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