How to Make Scaloppine

Ingredients

• Boneless chicken breast, sliced crosswise — each breast makes about 6 scaloppine
• Salt
• Black pepper
• Flour
• Mixture: egg + a pinch of black pepper + a few drops of vinegar
• Coating mix: breadcrumbs + scaloppine seasoning + salt + white pepper
• Cheese Sauce:
• 1 can mushrooms, whole or sliced
• A pinch of nutmeg
• 1 tablespoon flour
• 1 cup mozzarella cheese
• 2 tablespoons feta cheese
• 1/4 cup fresh cooking cream or 1 cup milk
• 3 tablespoons butter
• 1 tablespoon oil
• This scaloppine recipe is from a friend and chef on our site Sho Tabkhin Al-Youm:
• Batoul Habhab
• Click Batoul's name to visit her profile on our site and see all her delicious recipes
• Smoked Chicken Mandi with Paprika is another of Batoul's standout recipes
• Also check out this special method for making Lemon and Garlic Chicken

Method

1. Start by preparing the scaloppine — you can buy them pre-sliced for speed.
2. Pound the wide chicken pieces to tenderize, season with a pinch of black pepper and salt, then dredge them in flour on both sides, dip in the egg mixture, and finally coat with the breadcrumb mixture.
3. Place the coated scaloppine in the fridge briefly to set while you prepare the sauce.
4. In a pan over medium heat, melt the butter with the oil and add the mushrooms; sauté briefly.
5. Add the flour and stir, then add the liquid (cream or milk) and whisk or stir quickly.
6. Add the remaining ingredients (cheeses, nutmeg, etc.) and stir until the cheeses melt.
7. Let the sauce simmer until it thickens slightly.
8. Fry or grill the scaloppine as desired, then serve alongside the sauce.