Scaloppine are traditionally of veal, thinly sliced and pounded. Many traditional French recipes for escalopes require veal, too. In any recipe for veal scaloppine or escalopes of veal, chicken breasts may substitute. They are more generally available than good veal. (Pork tenderloin is another option for scaloppine or escalopes. See: Making Scaloppine ~ with Pork Tenderloin.)
Recipes for both scaloppine and escalopes are numerous and an ingredient substituted, here and there, results in an entirely different dish.
Follow this link to read about options for less processed and good quality chicken breasts: Chicken.
Equipment
- a well-sharpened Knife with a long blade
- a Kitchen Mallet
- a Cutting Board
- Plastic Wrap
Ingredients
- 4 Boneless Thin-Sliced Chicken Breasts. The ones shown below are free-range and air-chilled. Together they weigh a little over a pound (454 g).
Making the Scaloppine: This type of chicken breast slices well into 3 scaloppine.
- Place a breast on the cutting board, trim it of any bits of fat and cut it on the diagonal into three slices.
- Cut all four breasts .on the diagonal in this fashion.
- Cover them with plastic wrap and lightly pound them. Butterfly the pointed end piece before flattening it with the mallet: Cut vertically down the center, leaving a thin hinge at the bottom so that the two pieces stay intact. Open it like a book and then lightly pound it to form a single, flattened medallion
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