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Bottega Chicken Scaloppine

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This is the most-ordered dish at Bottega Café—it’s just the right combination of crisp, golden crust and juicy, moist chicken. We serve it on Creamy Polenta (page 206) with a little salad of tender lettuces, and the acidic tartness of capers and the lemon sauce brings it all together. The chicken can be breaded well in advance: place on a small parchment-lined baking sheet and refrigerate until ready to cook. Be sure to dust off excess flour before dipping the chicken into the egg to make a lighter breading. And pay attention to the bread crumbs—not too fine, not too coarse, but a good mix of irregular sizes.

To Drink: Chardonnay (Calera or Tiefenbrunner)

Serves4

Cooking Methodpan-frying, sauteeing

CostInexpensive

Moderate

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner

Taste and Texturebuttery, crunchy, rich, sharp, spiced, tangy, tart

Ingredients

  • 4 boneless, skinless chicken breasts, preferably from naturally raised chicken, rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Bread Crumbs
  • 2 tablespoons olive, canola, or grapeseed oil
  • 1 cup dry white wine
  • ½ cup sherry vinegar or champagne vinegar
  • 1 shallot, finely chopped
  • 1 dried red chile pepper
  • 1 bay leaf
  • 1 tablespoon heavy cream
  • ½ pound (2 sticks) unsalted butter
  • Juice of ½ lemon
  • 2 tablespoons diced tomatoes
  • 1 tablespoon capers, rinsed

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