International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Sautéing and Preparing a Pan Sauce for Scaloppine

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

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The technique illustrated below is used when making Piccata di Pollo con Fettuccine all’Uovo, and is equally applicable to veal and pork scaloppine (see Saltimbocca alla Romana) and thin fish fillets.

Season the scallopine on both sides with salt and pepper. Flour the chicken and pat off the excess.
In a skillet, add oil as needed to comfortably coat the bottom of the pan. Add the garlic cloves and heat.
Place the scaloppine in the pan—do not crowd—and sauté on one side to brown. Turn and cook about 1 minute on the other side.