Speedy chicken scaloppine with capers, lemon, rosemary and polenta

Name: Speedy chicken scaloppine with capers, lemon, rosemary and polenta
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 500g chicken breast; plain flour, for dusting; 2 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 100ml dry white wine; 100ml lemon juice; 30g salted capers, rinsed; 3 sprigs rosemary; 1 garlic clove, finely chopped; sea salt and black pepper, to taste

Julia Busuttil Nishimura

July 19, 2024

Served on soft polenta with blanched spinach leaves (pictured), or with mashed potatoes or crusty bread.William Meppem

easyTime:30 mins - 1 hourServes:4

Scaloppine is the plural diminutive of scaloppa and is, essentially, a dish consisting of thinly sliced meat that has been dredged in flour, browned and then cooked in a sauce.

My most-cooked variation of the Italian dish has plenty of lemon, capers and rosemary – a real favourite. It’s very quick to make since the chicken is sliced thinly and only needs a few minutes of cooking time.

I like it served on soft polenta with blanched spinach leaves, but mashed potatoes or crusty bread are fine substitutes to help mop up the sauce.

Ingredients

500g chicken breast
plain flour, for dusting
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
100ml dry white wine
100ml lemon juice
30g salted capers, rinsed
3 sprigs rosemary
1 garlic clove, finely chopped
sea salt and black pepper, to taste

FOR THE SOFT POLENTA

200g polenta (not instant)
30g grated parmigiano reggiano
1 tbsp unsalted butter
sea salt, to taste
blanched spinach, to serve

Method

Step 1
For the polenta, bring 1 litre of water to a boil in a large saucepan over a high heat. Season with salt and rain in the polenta, whisking continuously. Bring to the boil, then reduce the heat to low and cook for 40–45 minutes, whisking often, until cooked. If the polenta becomes too dry, add more water during the cooking. Whisk in the parmigiano reggiano and butter and season to taste. Keep warm.
Step 2
Slice the chicken breasts horizontally into 5mm-thick scaloppine (see my Instagram for a demonstration video). Season with salt, then dust in some plain flour, shaking off the excess. Set aside.
Step 3
Heat the oil and 1 tablespoon of the butter in a large frypan over a medium-high heat and cook the scaloppine in batches until golden on both sides (2-3 minutes per side). Remove and set aside.
Step 4
Pour the wine into the pan and scrape the bottom with a wooden spoon to remove any brown bits that have become stuck. Add the lemon juice, capers, rosemary and garlic and simmer for just a minute or until slightly thickened. Add the second tablespoon of butter and a splash of water, if needed. Return the chicken to the pan and cook for 1–2 minutes in the sauce or until it’s cooked through. Season to taste.
Step 5
Serve with the soft polenta and blanched spinach.