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Feb 9, 2009 11:13 AM

ISO Favorite Chicken Scallopine Recipe--with mushrooms

I make a pretty straight forward chicken marsala/scallopine with mushrooms. Anyone have anything extra ordinary?

Thanks in advance.

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  1. Hank, what is wrong with the original? I make scallopine with either chicken, turkey or veal cutlets:

    For 4 people:
    2 lbs. chicken, veal or turkey cutlets
    3 eggs beaten
    1 cup flour
    1/3 cup grated Parmesan, Romano or Asiago cheese
    3/4 cup panko crumbs
    s&p, garlic powder,
    2 T chopped fresh parsley
    1/4 cup EVOO, divided
    5 T butter, divided
    8 oz assorted cultivated mushrooms (button, cremini, shitake, whatever) sliced
    1/2 cup good quality chicken broth, preferably homemade
    1/2 cup marsala, white wine or sherry

    In 3 separate bowls, arrange beaten eggs in one, flour seasoned with s&p,, garlic and cheese in second, and panko crumbs with s&p, garlic and parsley in third bowl. Pound cutlets to desired thickness, make sure they are dry. Dip first in seasoned flour, then beaten eggs, then seasoned panko. Let crust dry on cutlets for 20-30 minutes to adhere well. This is important for crispy crust.

    Heat about 1/4 cup EVOO in very large 12 in non-stick skillet. Preheat oven to 250. Put paper towels on large serving plate. Pan fry cutlets on both sides till done, keep warm in low oven. Saute mushrooms with 3 T butter in same pan, seasoning with s&p, garlic. Scatter over cutlets in oven, keep warm. Deglaze pan with wine, sherry or marsala. Boil over high heat 3-4 min to reduce slightly. Finish with another 1-2 T butter. Sprinkle parsley over.

    VARIATIONS: 1) add 2-3 T capers to sauce at the end. 2) add 1 beaten egg yolk to sauce off high heat at the end. Be careful NOT to scramble eggs. 3) don't use wine or stock, add 1 cup marinara/meat sauce and serve over spaghetti or pasta