Bottega Chicken Scaloppine Recipe

Name: Bottega Chicken Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts, preferably from naturally raised chicken, rinsed and patted dry; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup Bread Crumbs; 2 tablespoons olive, canola, or grapeseed oil; 1 cup dry white wine; 1/2 cup sherry vinegar or champagne vinegar; 1 shallot, finely chopped; 1 dried red chile pepper; 1 bay leaf; 1 tablespoon heavy cream; 1/2 pound (2 sticks) unsalted butter; Juice of 1/2 lemon; 2 tablespoons diced tomatoes; 1 tablespoon capers, rinsed

Servings: persons

4 boneless, skinless chicken breasts, preferably from naturally raised chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Bread Crumbs
2 tablespoons olive, canola, or grapeseed oil
1 cup dry white wine
1/2 cup sherry vinegar or champagne vinegar
1 shallot, finely chopped
1 dried red chile pepper
1 bay leaf
1 tablespoon heavy cream
1/2 pound (2 sticks) unsalted butter
Juice of 1/2 lemon
2 tablespoons diced tomatoes
1 tablespoon capers, rinsed

1
Preheat the oven to 350F.
2
Season the chicken on both sides with salt and pepper.
3
Set out three shallow plates in assembly-line fashion.
4
Put the flour in one, the beaten eggs in the next, and the bread crumbs in the third.
5
Dredge each seasoned chicken breast in the flour, shaking off the excess, then dip in the eggs, and finally press them into the bread crumbs to coat thoroughly on both sides.
6
Set the breaded chicken on a plate.
7
Heat a large ovenproof saute pan over medium-high heat, and add the oil.
8
Brown the chicken breasts on both sides until golden, about 3 minutes per side; regulate the heat as necessary to achieve a uniformly browned crust.
9
Transfer the pan to the oven and cook the chicken until cooked through, 10 to 15 minutes.
10
Transfer the chicken to a rack to rest briefly.
11
Meanwhile, combine the wine, vinegar, shallot, chile, and bay leaf in a saucepan, bring to a boil over medium-high heat, and cook until the pan is almost dry.
12
Add the cream and simmer until it reduces to about a teaspoon.
13
Whisk in the butter little by little over medium-low heat until the sauce is creamy and emulsified.
14
Strain the sauce through a fine-mesh strainer into a bowl.
15
Add salt and pepper to taste and the juice of the lemon half.
16
Slice the chicken on the bias and arrange on serving plates.
17
Spoon the sauce over the cop and garnish with the diced tomatoes and capers.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, preferably from naturally raised chicken, rinsed and patted dry, Kosher salt and freshly ground black pepper, 1/2 cup all-purpose flour, 2 eggs, beaten, and more.

Yes, Bottega Chicken Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bottega Chicken Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions