Scaloppine Al Martini Food

SCALOPPINE AL MARSALA

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.

SCALOPPINE AL MARTINI

Steps:

• 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper.
• 2. Dredge the veal (1/8" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture.
• 3. Place on a plate, cover, and refrigerate for 10-15 minutes.
• 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins).
• 5. Heat Olive oil over med high heat.
• 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin.
• 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture.
• 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately.
• If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE

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.