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)


Cooking Methodpan-frying, sauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free


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


  • 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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