Recipe of the Week: Scaloppine Alla Petroniana (Chicken Scaloppine With Prosciutto)
A traditional Bolognese specialty, it is made in many different ways, rolled up or flat. My mother made them rolled up and she would grate some fresh truffles on top. Serves eight. (Chef tip: When pounding the chicken breast, cover it with plastic wrap.)
8 chicken scaloppine, sliced thin
1 cup dry white wine
1 onion, chopped fine
2 cloves garlic, minced
1/4 pound prosciutto, chopped fine
1/2 cup fresh Italian parsley, chopped
1 cup mushrooms, cleaned and sliced
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
2 cups fresh breadcrumbs
1/8 teaspoon nutmeg
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup de-fatted chicken stock
1 tablespoon tomato paste
Melt butter in a skillet, and cook onion and celery until onion is transparent. Remove from heat. In a bowl, mix together onion mixture, breadcrumbs, eggs, thyme, parsley, nutmeg, cheese, salt and pepper. Pound chicken scaloppine with a flat meat mallet. Season with salt and pepper.
Place each chicken scaloppine on top of a slice of prosciutto. Spread 1/4 cup of stuffing mixture on each scaloppine. Roll each scaloppine up so the prosciutto is on the outside and the filling inside. Secure with two toothpicks.
Saute chicken in a 12-inch skillet with olive oil until lightly brown. Add mushroom and garlic and cook until soft. Season with salt and pepper. Add white wine and reduce for five minutes at high heat.
Add stock and tomato paste and cook for 20 minutes at a simmer. Season with salt and pepper. Serve chicken scaloppine with reduced wine sauce.