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
Recipe for scaloppine of veal pizzaiola
Chef Robert Ghini of Limoncello Ristorante in Palm Beach Gardens cooks up scaloppine of veal pizzaiola.
Chicken Piccata | Cooking Italian with Joe
This recipe is a true Italian and Borio Family staple sure to be a favorite for the whole family. An easy and fast dish, and one of the best ways to enjoy fresh chicken, lemons, garlic, capers and more. Check out the recipe:
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Italian Veal Scallopini Recipe | Best Veal Ever
Traditional Italian Veal Scallopini Recipe
This very delicious and traditional Italian veal scallopini recipe will remind you of home cooking when you were growing up, but a slight twist will bring an exquisite taste to the dish. In this recipe, I’ll use a Montreal chicken spice which enhances the flavour of this veal recipe. Just watch me! Please subscribe for alerts on more amazing recipes if you haven’t already.
Ingredients
4-6 pieces of thinly sliced veal
Marinade Mix:
Balsamic vinegar
Montreal chicken spice
Olive oil
Oregano
Thyme
Deglazing
White wine - keep to the same wine that you enjoy drinking with.
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N3X - Anything [FTUM Release] · House / Uplifting Background Music
Chicken & Cream Stuffed Peppers Recipe - Italian Style cooking Basil
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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
Chef Bryan's Chicken Scallopini
Lemon Basil Chicken Scallopini
4ea Chicken Breasts
.25C AP Flour, seasoned
3T Olive Oil
1ea Garlic Clove, minced
1ea Shallot, minced
3T Fresh Lemon Juice
4ea Fresh Basil Leaves, chopped
4T Butter
TT Kosher Salt & Pepper
1ea Zip-lock Baggie
1. Toss the chicken in the oil and s & p.
2. Place the chicken one piece at a time in the baggie and lay flat on a good solid surface.
3. Pound the chicken with moderate force with a meat paddle or the back of a heavy sauté pan until thin. Be careful not to beat holes in the chicken!
4. Toss chicken in a little bit of seasoned flour.
5. Heat a pan over medium heat and sauté the chicken in a little bit of olive oil on both sides.
6. When chicken is brown remove from the pan and add the shallots, garlic, basil, and capers. Sauté for 10-20 seconds, then add the lemon juice.
7. Add the chicken back to the pan and move it around a bit to coat.
8. Add the butter and swirl around to melt and create the sauce.
9. Season and taste.
Basic 3 to 1 French Vinaigrette
A basic, interchangeable, adaptable, make it your own French vinaigrette. Serves eight to ten people and can be kept up to two weeks under refrigeration.
.25C Lemon Juice, fresh
1ea Fresh Garlic Clove, minced
1ea Shallot, minced
1t Whole Grain Dijon
1T Honey
1T Herb of Choice
.75C Oil of Choice
TT Kosher Salt & Black Pepper, freshly ground
Place all ingredients except oil in a bowl and whisk to combine.
Slowly drizzle the oil into the mixture while whisking constantly.
Taste and season as needed with salt and pepper.
If it is to acidic for your liking add a little more oil. If it is not acidic enough add more lemon juice.
Greek Version
.25C Red Vinegar
1ea Fresh Garlic Clove, minced
1ea Shallot, minced
1t Whole Grain Dijon
1T Fresh Oregano
1T Feta Cheese
.75C Oil of Choice
TT Kosher Salt & Black Pepper
Follow same directions as above.
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