Scallopini of Chicken with Zucchini
When I buy a chicken, I often remove the legs, which I prefer, and keep the breast for this recipe. I used to make this dish using veal scallopini, but as it’s often difficult to find and expensive I substitute boneless, skinless chicken breasts which are readily available at the market.
Serves 2
Ingredients
- 1 zucchini, about 8 ounces
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 boneless, skinless, chicken breast, about 10 ounces
- Sweet Spanish paprika
- 1 tablespoon unsalted butter
- 1 shallot, minced, about 3 tablespoons
- 2 tablespoons chopped chives
Method
- Trim and discard the ends of the zucchini (or save for stock). Cut the zucchini into 2-to-3-inch lengths, then cut each length into julienne, avoiding and discarding the soft, seed-filled center. Heat 2 tablespoons of the oil in a medium (8-to-9-inch) skillet over medium-high heat. Add the zucchini and sprinkle with salt; cook, tossing until tender but still crunchy, about 3 minutes. Arrange the zucchini on a warm platter and, if not serving immediately, keep warm in a low, 120°F oven.
- Cut the chicken breast into 4 scallopini about ¼-inch thick; sprinkle with salt and paprika. In the same skillet, heat the remaining tablespoon of oil and the butter over high heat. Add the scallopini and sauté until golden brown, about 1 minute. Turn the scallopini to the other side and sprinkle the shallots around. Cook for another 1 to 1 ½ minutes. Arrange the scallopini on the zucchini; pour over the butter and shallot sauce. Sprinkle with chives and serve immediately.
Nutrition
Nutritional analysis per serving
- Carbohydrates(g) 3
- Protein(g) 19
- Fat(g) 18
- Calories (Kcal) 245
- Sodium (Mg) 291
