I realized that I didn’t have a Chicken Scallopini with a classic red sauce. As opposed to Chicken Cacciatori where the chicken is cooked in the marinara, here the marinara is served over the top when the chicken is plated over the pasta. If made with jarred sauce and if you skip the wait time on the chicken this recipe qualifies as a Quick and Easy dish.
Seasoned scallopini ready to chill in the refrigerator
Cut each chicken breast in 1/2 lengthwise to make 4 chicken cutlets.
Put each cutlet in between plastic wrap and pound to a uniform thinness using the flat side of a meat tenderizer or small fry pan.
Lightly season each cutlet side with salt and pepper (remember that since the cutlets are so thin it is easy to over season them) and then sprinkle each side with rubbed sage.
Refrigerate for 2-3 hours if you can to give the seasonings some time to work on the cutlets.
While waiting you can make your own marinara, or use a jarred sauce from the store.
Mix your breadcrumbs, parmigiana and parsley together and set aside.
Just before taking the chicken out of the refrigerator, start 4 quarts of salted water to boil and preheat your oven to 250 degrees.
Heat a skillet on the stove and add the 2 Tbsp olive oil and 2 Tbsp butter.
Take each cutlet and dredge in flour and fry in the skillet one at a time until brown.
When all 4 cutlets are browned, sprinkle each one with 1/4 of the breadcrumbs mix and place in a casserole dish.
Put the cutlets in the oven so that the breadcrumbs brown and the cutlets finish cooking.
While the cutlets are in the oven, put your pasta in the boiling water and cook your to al dente.
When the pasta is done and the cutlets are done, put pasta on each plate, followed by a cutlet over the pasta and then ladle a generous line of marinara over the top.
Garnish with parmigiana and serve with a nice salad and glass of wine.
