Scallopine with Peppers, Mushrooms and Tomatoes

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

 Lidia's Italian American Scallopine

(Thanks to FSB Associates for providing the article! I do LOVE veal and chicken scallopine! I usually order the chicken from my favorite Italian resturant.  I'm thrilled to have these recipes and I can't wait to try them!)

Everyone loves scallopine, and I'm sure it's one of your favorite choices in your neighborhood Italian restaurant. The wonderful thing about scallopine is that the recipes are often so versatile. Any of the recipes that you find here can be prepared with veal, chicken, turkey or pork. One thing you do need is a meat mallet with both smooth and toothed sides. For more scallopine recipes, visit www.lidiasitaly.com this month!

To serve four, I suggest starting with any of the following; remember it's your choice!

• twelve 2-ounce veal slices
• four 6-ounce boneless and skinless chicken breast halves
• eight 3-ounce slices of boneless center cut pork loin
• eight 3-ounce turkey cutlets.

All of them should be pounded from ¼-inch thick to about ¹/8-inch thick by placing two at a time between two sheets of plastic wrap. Pound the scallopine with the toothed side of the mallet, then with the smooth side.

Flouring the scallopine helps to caramelize the outside of the scallopine before the inside becomes overcooked and tough. It also helps to thicken the sauce lightly and give it a velvety texture. Flour the scallopine just before browning them; otherwise, you might get a soggy coating.

Scallopine with Peppers, Mushrooms and Tomatoes
Serves 4

• ½ cup extra virgin olive oil
• 8 cloves garlic, peeled and crushed
• 1 medium red and 1 medium yellow bell pepper, cored, seeded and sliced ½-inch thick
• 2 cups trimmed and thinly sliced assorted mushrooms
• Salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 servings scallopine
• All purpose flour
• One 24-ounce can Italian plumtomatoes
• ½ teaspoon crushed hot red pepper
• 6 fresh basil leaves, torn into quarters

Heat 3 tablespoons of olive oil in a heavy, wide skillet over medium heat. Toss three garliccloves into the pan. Cook, stirring until golden, about 2 minutes. Stir in peppers and mushrooms, season lightly with salt and pepper, and cook, stirring, until the peppers are softened, about 8 minutes.

Heat 3 tablespoons of the remaining olive oil and butter in a large, heavy skillet. Add three garlic cloves to the pan. Cook, until golden, about 2 minutes. While the garlic is browning, dredge the scallopine in flour to coat both sides lightly, tap off the excess and add as many to the pan as fit in a single layer. Cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Repeat with the remaining scallopine and remove from pan.

Pour off the fat from the pan and pour in the remaining 2 tablespoons olive oil. Toss remaining garlic into the pan. Cook until golden, about 2 minutes. Stir in tomatoes and red pepper and season lightly with salt. Bring to a boil, then lower the heat so the sauce is simmering. Cook, stirring occasionally, until lightly thickened, about 10 minutes. Scrape the mushrooms and peppers into the sauce and bring to a simmer. Cook until the peppers are tender, about 3 minutes. Stir in the basil, tuck the scallopine into the sauce. Simmer until the scallopine are heated through and the sauce is lightly thickened, about 2 minutes. Taste and season with salt and additional red pepper. Divide the scallopine, topping each serving with some of the sauce.