This is another very quick, no-brainer recipe that your family will love.
Chicken scaloppini, an adaptation of the famous Italian dish, scaloppine di vitello. What makes this recipe a bit different is the order of the batter that is used.
Dipped first in milk, then flour, then egg. The last coating of egg gives it a completely different texture.
Serve it with pasta, a red sauce or the simple wine, lemon and shallot sauce below. Please make sure to use the best quality chicken you can afford.
This is a recipe adapted from Chef Walter Smith's recent Lunch N Learn class at the Mary C. Cultural Center in Ocean Springs. If you haven't attended one, you just don’t know what you are missing.
4 boneless chicken thighs
1 cup milk
1 cup flour
2-3 farm fresh eggs
2 tablespoons lemon juice
2-3 tablespoons butter
1 cup white wine
3 tablespoons capers
Salt and pepper
Pound the chicken thighs thin with a meat mallet, whisk the eggs, and season aggressively. Place the eggs, flour, and milk in separate bowls. Dip the chicken in the milk, then in the flour and finally in the eggs. Sauté in hot olive oil until well browned. Remove and set aside. To the same pan add the butter, lemon juice, white wine and capers. Reduce by one half and serve over the chicken.