Chicken Scallopini topped with Sauce Vierge
30 Saturday May 2020
Written by Gail in Dinner, Sailing Favourite
Chicken Scallopini
This is such a delicious way to serve chicken – crunchy on the outside and moist inside. Serve it with a salad for a light dinner or even lunch.
Preparation Method
It’s easy to pound out the chicken with a mallet, egg and bread the chicken, then pop it in a skillet and you have a delicious dinner. To take it to the next level add a spoon of my Sauce Vierge and you have dinner fit for company!
Sauce Vierge
This is a famous sauce that was made popular by the great chef Michel Guerard who was the master of lighter French cuisine – his food ebodied bright vivid flavours.
This is a perfect sauce to have in your repertoire and to keep on hand. It is very versatile and can be used to dress a salad, top grilled vegetables or chicken or fish. I have even served it with an omelette. It is more like a salsa and I often have a jar of this on my boat and at home.
Chicken Scallopini with Sauce Vierge
Ingredients
- 4 chicken breasts
- 1 tablespoon butter
- 2 tablespoon grasped or canola oil
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese, freshly grated
- 1/2 cup almond flour
- 1 teaspoon Oregano
- 1 teaspoon Herb de Provence
- Salt and Pepper
- Drizzle of Olive oil
Instructions
- Pound the chicken breast with a meat mallet so that the breast is even in thickness. Approximately a half inch thickness.
- Generously season the chicken with Italian seasoning on both sides.
- In a shallow bowl, whisk together egg, salt and pepper.
- In a separate shallow bowl, combine the parmesan cheese, garlic almond flour, oregano, herb de provence.
- Create an assembly line with the egg wash and the flour mixture.
- Dip the chicken in the egg wash and coat on both sides.
- Then dredge the chicken in the parmesan mixture, pressing chicken lightly into the coating, then repeat on reverse side.
- Heat oil and butter in a large non-stick skillet or frying pan over medium-high heat. Fry chicken piece for about 5 or 6 minutes. Allow the chicken to crisp up.
- Once the coating is crispy, golden and set, flip and continue frying on the other side on medium heat, until golden and cooked through, about 6 minutes.
- Repeat with remaining chicken breast.
Sauce Vierge
Ingredients
- 4 large very ripe tomatoes, peeled, cored and diced
- 2 tablespoons vinegar, white wine, champagne or balsamic vinegar
- 6 tablespoons olive oil extra virgin
- 1 tablespoon shallots, minced
- 1 clove garlic, minced
- 1/4 cup fresh herbs, chopped, (any combination of chives, tarragon, basil, cilantro, parsley)
- 1 tablespoon lemon juice
- Sea Salt and pepper
Instructions
- Blanch the tomatoes in boiling water for a moment and then remove to a cold water bath and peel the tomatoes. This offers a more refined sauce, but you can skip this step if you prefer. I think it makes a big difference in the sauce in terms of taste and texture.
- Cut tomatoes in quarters, remove the seeds and cut into even dices, and put in a bowl. (Don't throw away any of the tomato seed mixture, save it for soups and stocks.)
- Mince the shallots and garlic and add to the tomatoes.
- Pour in the oil and gently coat the tomatoes.
- Add the fresh herbs, vinegar and lemon. Gently stir together.
- Season with sea salt and pepper.
- Keep in an airtight container in the refrigerator for up to ten days.