Chicken Scaloppine

Please note the spelling above. In Italian, Scaloppine is the plural of scaloppa, which is a thinly sliced piece of lean, tender meat, the equivalent of the French escalope, and the English collop, to both of which words it is etymologically related. It is usually veal, but can also be chicken or beef. For some reason, this word is usually written in English as ‘Scaloppini’, which is incorrect. That I have used a combination of English and Italian indicates that this is an English recipe based on a traditional Italian method of preparation.



2 tablespoons plain flour.

Salt and pepper to taste

30g butter.

¼ cup olive oil.

2 Chicken cutlets.

2 cups fresh mushrooms, thinly sliced.

½ cup Marsala.

½ cup cream.

¼ cup grated Parmesan cheese.

2 tsp chopped fresh basil.



Combine the flour, salt and pepper in a bowl and dust the scaloppine all over. Heat a wide pan over a medium flame and add the butter and oil. Add the scaloppine and cook for 2-3 minutes each side or until cooked through. Remove and keep warm.

Add the mushrooms and the Marsala to the pan and sauté for 2-3 minutes or until the liquor has reduced by half. Return the meat to the pan. Add the cream and the cheese and cook for 2-3 minutes until fully combined and slightly thickened. Dot warm plates with the liquor, place the cutlets on them, spread the mushrooms over them, garnish with the basil, and serve immediately with any remaining liquor in a jug on the side.


Serve with: Pasta or new potatoes and a green salad.


Serves: 2.

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