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Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.
Think elote, the ever delightful Mexican street corn, but include some chicken for a one-pan chicken dinner. Comforting yet bright with fresh lime and smoky spices, the dish lifts the mood and ...
Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served ...
Battered sausage An Italian sausage sandwich Papet Vaudois Salchipapas is a fast food dish commonly consumed as street food throughout Latin America. Sausage gravy served atop biscuits, an example of a biscuits and gravy dish Wurstsalat. Bacon Explosion – American pork dish; Bagel dog – Sausage snack food
Welcome to Dining With the Stars, a series where we sit down with celebrities and chefs to discuss all things food. Grab a seat at our table to find out their favorite restaurants, dream dinner ...
Jacques Pépin chicken salad. We're big fans of Jacques Pépin for a multitude of reasons: his classic recipes are solid and foolproof; his calm, soothing cooking videos are some of our favorites ...
Bockwurst – a German sausage traditionally made from ground veal and pork; Braciolone – Italian meat dish; Bratwurst – a sausage usually composed of veal, pork or beef; Cachopo – Veal dish from Asturias, Spain; Calf's liver and bacon – Dish containing veal liver and bacon; Carpaccio – prepared using raw meat; veal is sometimes used
Add chicken and turn to coat. Cover and refrigerate 30 min. Remove chicken from broth. GRILL or broil chicken 15 min. or until done, turning and brushing often with broth.