Pan-Fried Parmigiano Reggiano Coated Scallopine
Owner of the New York City restaurant Felidia, Lidia Matticchio Bastianich shares her recipe for Italian American Scallopine.
-Lidia Matticchio Bastianich, Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes, lidiasitaly.com
The wonderful thing about scallopine is that the recipes are often so versatile. They can be prepared with veal, chicken, turkey or pork. One thing you should have is a meat mallet with both smooth and toothed sides.
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, or eight 3-ounce turkey cutlets.
All 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.
Makes 4 Servings
4 portions scallopine
Freshly ground black pepper
2 large eggs
2 tablespoons milk
1 ½ cups fine, dry breadcrumbs
1 cup freshly grated Parmigiano Reggiano
2 tablespoons chopped fresh Italian parsley
¼ cup extra virgin olive oil
4 tablespoons unsalted butter
1. Preheat oven to 250 degrees F. Season the scallopine with salt and pepper.
2. Whisk eggs and milk together in a bowl. Mix breadcrumbs, Parmigiano Reggiano and parsley together on a plate. Spread the flour out on a separate plate. Dredge the scallopine in flour and tap off excess. Dip the floured scallopine into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the bowl, then coat the scallopine in breadcrumbs, pressing with your hands so breadcrumbs adhere.
3. Heat olive oil and butter in a wide, heavy skillet. Lay as many breaded scallopine into the pan as will fit without touching. Fry until the underside is golden, about 4 minutes. Flip the scallopine and fry until the second side is golden, about 3 minutes. As the scallopine fry, adjust the heat so they brown gently and slowly and the bits of coating that fall into the oil don’t burn.
4. Transfer the scallopine to a paper-towel-lined baking sheet and keep warm in the oven. Remove as many browned bits from the pan as you can, and fry the remaining scallopine. Serve the scallopine immediately, garnished with lemon wedges.