Scallopine With Eggplant And Fontina Cheese Recipes

SCALOPPINE WITH ANY MEAT

Steps:

• Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
• Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

CHICKEN SCALOPPINE WITH SAGE AND FONTINA CHEESE - GIADA

Steps:

• Place chicken cutlets on clean work surface with narrow end facing you.
• Sprinkle with salt and pepper.
• Place one sage leaf crosswise on each piece of chicken.
• Sprinkle each piece of chicken with about 2 TBS. of fontina cheese.
• Roll up chicken and secure with one or two toothpicks.
• Warm olive oil and halved garlic clove in large skillet over medium heat for about 2 minutes.
• Add chicken and brown on all sides, about 3 mins per side.
• Remove chicken and remove and discard garlic halves.
• Add wine and simmer for about 2 mins, while scraping up brown bits from bottom of pan with wooden spoon.
• Combine tomatoes and red pepper flakes in blender and blend until smooth.
• Add tomato mixture to reduced wine in pan.
• Simmer for about 5 mins for flavors to marry.
• Return chicken to pan.
• Simmer chicken in tomato sauce for about 10 minutes.
• Turn chicken over and simmer until cooked through, about 5-7 minutes.
• Remove chicken from pan.
• Season tomato sauce with salt and pepper.
• Spoon sauce onto plates or platter.
• Cut chicken into 1" rounds.
• Remove toothpicks.
• Place chicken over sauce and serve immediately.

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
• SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams