This new blog about food and recipes comes from culinary genius Phyllis Kirigin. Kirigin has studied with some of the best cooks in the country including James Beard, Madhur Jaffrey and Scott Woolley.
If you think of chicken as bland, try this quick and flavorful preparation. Parmegiano Reggiano, fresh parsley and lemon slices add an irresistible zest.
1 ½ lbs. chicken scaloppine
Salt and pepper to taste
1 cup all-purpose flour
4 T Parmigiano Reggiano
2 T finely minced fresh parsley leaves
¼ cup olive oil, more as needed
½ cup dry white wine
1 ½ cups chicken stock
8 thin lemon slices, seeds removed
3 T butter
1. Place 2 pieces of scaloppine between sheets of plastic wrap and pound with a meat pounder to 1/4-inch thickness. Season both sides with salt and pepper. Repeat with remainder of scaloppine.
2. Place the flour in a shallow plate.
3. Beat the eggs along with 1 T water, the cheese and parsley in a wide bowl.
4. Heat oil in a large skillet over medium heat.
5. Dredge both sides of scaloppine in flour and then dip into egg mixture to coat completely, allowing the excess to drip off.
6. When the oil is hot, place two scaloppine at a time in skillet and fry until golden, about 2 minutes on each side. Add a little more oil if necessary. Remove to a large platter and cover to keep warm.
7. Pour oil from skillet. Return the skillet to high heat and add wine. Reduce by half. Add chicken stock and lemon slices and boil for 5 minutes. Remove lemon slices and continue boiling the sauce until reduced by half.
8. Off heat, swirl butter into skillet until the sauce is thickened. Add scaloppine, turning them until coated. Divide among 4 plates and garnish with lemon slices. Serve immediately.
Photo by Bill Brady