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Celebrating La Dolce Vita

Chicken Scaloppine

Chicken Scaloppine
Recipe Date:
29 January 2018
Serving Size:
Cook Time:
A seasonal twist on this easy Italian dish usually cooked with balsamic vinegar and beef. Our events organiser Lisa learnt the classic dish at a cooking class in Tuscany and has adapted it to showcase seasonal vegetables and our JOSEPH La Casetta Vinegar! A great match for our La Biondina Colombard.
  • 2 Chicken Breasts
  • 1 Zucchini (large) and 1 punnet of Cherry Tomatoes
  • 3 tablespoons of JOSEPH La Casetta Aged Vinegar
  • 2 tablespoons of Balsamic Vinegar
  • 3 tablespoons of JOSEPH Cold Pressed Olive Oil
  • 60 g Butter
  • 60 ml 'La Biondina' Colombard
  • 4 tablespoons of Plain Flour
  • handful of basil leaves (shredded)
  • half clove of garlic (minced)

Carefully slice your chicken breast into 1cm slices lengthways. From each breast you should get about 4 slices of chicken.

Using a large chopping board, place a layer of clingfilm to cover the board and place the chicken slices on it. Place another piece of clingfilm on top of the chicken and using a meat tenderizer (or pestle), lightly tenderize the chicken until each piece is thin.  Place your chicken aside and place the flour on a separate plate ready to coat the chicken.

Slice cherry tomatoes in half and set aside, then slice the zucchini into ½ cm slices and set aside.

In a large frypan, heat the olive oil and garlic on a low-medium heat.  Once the oil is heated, add the zucchini slices and cook for 5-6 mins or until it starts to soften. 

While the zucchini is cooking, prepare your chicken to cook.  Lightly flour the chicken pieces and lightly season with salt and pepper, then heat the butter and olive oil in frypan.

Once the butter is melted and slightly bubbling, place the chicken slices into the pan and lightly fry for 1-2 minutes on each side or until each side becomes slightly golden (if you have a small pan you will need to cook the chicken in batches). Keep the chicken aside on a plate and cover with foil to keep warm.

Turn the heat on the zucchini up slightly, add the cherry tomatoes and cook for 3-4 minutes or until the tomatoes soften and the juice of the tomatoes starts to make a sauce. 

Add the white wine, La Casetta vinegar and balsamic vinegar and cook for 2 minutes. 

Turn the heat down and cook on a low-medium heat for 5 minutes. You should have a small amount of sauce in the pan with the softened zucchini and tomato.  Season with salt and pepper to taste.

Place the chicken pieces in the pan, add the shredded basil to the pan and gently toss with the zucchini and tomato to ensure the sauce lightly coates the chicken. Season with salt and pepper to taste.

Serve with a few extra basil leaves on top, a good drizzle of olive oil and eat with a crisp salad and crusty bread.