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How To make Chicken Scaloppine with Oregano(Italy)
6 skinless boneless chicken breast halves
3 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and freshly ground pepper 1/2 cup dry white wine
Gently flatten the chicken breasts with a meat pounder until about 1/4 in (.5 cm) thick. Dust with the flour, coating evenly and tapping off any excess.
In a large frying pan over medium heat, melt the butter with the oil. Add the chicken breasts and cook, turning once, until golden, about 3 minutes on each side. Sprinkle with the oregano, season to taste with salt and pepper and pour in the wine. Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices.
Transfer the chicken to a warmed platter and serve at once.
Notes: Scaloppine di Pollo All' Origano. This is a very quick dish to prepare and tasty as well. Chicken breasts are a relatively new option to the veal used in scaloppine dishes. Of course, you can use turkey or veal scallops in place of the chicken. *Recipe from ITALY TODAY THE BEAUTIFUL COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN: 0-00-225053-5. >Book reviewed by http://www.lisaekus.com/spring97/
kitpath@earthlink.net 8/28/98
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Recipe for scaloppine of veal pizzaiola
Chef Robert Ghini of Limoncello Ristorante in Palm Beach Gardens cooks up scaloppine of veal pizzaiola.
SCALOPPINE ALLA PIZZAIOLA | easy recipe
a very easy Italian dish you may want to try at home ????
camera: Osmo Action Camera
editing: DJI app; inshot
Music: Dear Autumn
Musician: @iksonmusic
In the Kitchen: Chicken Scaloppine
Chicken Piccata | Basics with Babish
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Chicken Scaloppine con Polenta
More Italian Home Cooking
Recipe
For dredge
2 cups flour
1 tea pepper
1 tbl salt
1 tbl granulated garlic
For dredge
3 lbs chicken breast sliced thin (1/4)
For browning chicken
¼ cup olive oil
1 clove garlic
Sauce
1 can ready cut tomatoes
¼ cup fresh Italian parsley
1 tbl oregano
1 tbl basil
Salt and pepper to taste