White Wine Chicken Scallopini

White Wine Chicken Scallopini is one of my favourite dishes.  The coating has a mixture of flour, polenta (corn flour) and bread crumbs making it crispy all over.  I pour wine into the bottom of this dish, it steams it slowly in the delicate flavour of the white grapes.  Any meat breaded and slowly cooked in white wine is delicious.

This dish is different than nonna Emilia.  She used marinara sauce in her layers and no wine.  I did take her idea of the parmesan cheese between the layers.  This adds a little nutty flavour to the dish.  Of course, I like to brighten it up in the true Sicilian way by spritzing lemon juice on it at the end with some fresh lemon zest. My white wine chicken scallopini has a delicate flavour.

A scallopini dish consists of any meat thinly sliced and dipped in flour and then sauteed.  In traditional dishes, it comes to the table with some lemon and parsley.  I like to add the red and yellow bell peppers for colour.  Sometimes, I add mushrooms.

My other favourite chicken recipe is https://recipesatmytable.com/sweet-and-spicy-chicken-breasts/

I assemble the chicken and bread crumbs.  Plastic wrap helps when I pound and tenderize the chicken breast.  

The cutlets before I fry them in some canola oil.

Fried and golden brown.

Step One

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Step Two

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The Assembly

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So good when it comes out of the oven. 

Print

White Wine Chicken Scallopini

A delicate chicken breast dish cooked in white wine.  

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword White Wine Chicken Scallopini

Prep Time 28 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 58 minutes

Servings 10

Author Renata Solski

Ingredients

The coating

• 1 1/2 cups Italian Seasoned bread crumbs
• 1/4 cup polenta (corn meal)
• 1/4 cup all purpose flour

The egg whites

• 2 large eggs
• 3/4 cup milk
• 1/2 tsp each salt and pepper

The Meat

• 8 chicken breasts

The vegetable layer

• 1 large vidalia onion
• 1 red pepper
• 2 tbsp olive oil
• 1 yellow pepper

Other

• 1/2 cup Canola oil for frying
• 1/2 cup parmesan cheese assembly
• 1 tbsp Italian seasoning assembly
• 1/2 to 1 cup white wine
• 1 whole lemon for the assembly

Instructions

1. Use two pie plates.

   In one combine the breadcrumbs, corn meal and flour. 

   In another place the eggs, milk, salt and pepper and whisk. 

   Cut each chicken breast lengthwise.

   Place a piece of plastic wrap over the chicken and pound with a mallet. 

   Dip each piece into the egg and then into the bread crumbs.

   Place about 1 tablespoon of canola oil for each batch of chicken when frying.

   Fry for about a minute on each side on medium high heat and place in a pan.

   After all the chicken is fried, dice the onion, red and yellow pepper and fry until soft.

   Now you are ready to assemble. Use a 9 X 13 pan.

   Place a layer of the chicken, 1/2 the fried vegetables and sprinkle with some Italian seasoning.

   Repeat with the second layer of chicken.  

   Pour the white wine around the rectangular shape of the dish.

   Cover with foil and place in a 325 F oven for one hour.  

   Remove from oven and spritz with the juice of the lemon and grate some lemon zest over the whole dish.