Savory Chicken Scaloppine

Method5 steps · about 25 min

1. 1

   Step 1: Wash and halve the Datterino tomatoes (250 g). Put a drizzle of oil, both garlic (2 clove) cloves, the desalted capers (30 g) and pitted olives in a large pan. Add the tomatoes cut-side down and turn on the heat.

   Uses 250 g Datterino tomatoes · 80 g Taggiasca olives · 30 g capers · 2 clove garlic · Extra virgin olive oil to taste

2. 2

   Step 2: Cook the prepared tomato mixture over medium-high heat for about 5 minutes. Meanwhile, check the chicken slices are thin and pound if necessary. Dredge all sides in flour and shake off the excess.

   Brown cut-side-down tomatoes · 5 minUses 4 slices chicken breast slices · Type 00 flour to taste · 250 g halvedtomatoes cutside down with 80 g olives 30 g capers two garlic oil

3. 3

   Step 3: Add the prepared flour-coated chicken slices to the browned tomato mixture. Brown for a couple of minutes, turn and brown the other side as well.

   Uses tomato base cooked 5 minutes medium-high · fourthin slices coatedflour excess shakenoff

4. 4

   Step 4: Dissolve the tomato paste (25 g) in some of the measured 50 g water. Add to the prepared browned chicken pan, then use the remaining measured water to rinse the paste bowl into the pan.

   Uses 25 g tomato paste · 50 g water · prepared thinchicken brownedbothsides in cookedtomatobase

5. 5

   Step 5: Mix and simmer for another couple of minutes, continuing as needed until the chicken reaches 74°C (165°F) in the center. Add fresh oregano (to taste), a little salt and black pepper (to taste) and serve hot.

   Finish chicken in tomato sauce · 2 minUses Oregano to taste · Fine salt to taste · Black pepper to taste · same brownedchicken with 25 g paste diluted 50 g water