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Michael Symon Chicken Scaloppine with Asparagus & Peas

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Chicken Scaloppine with Asparagus & Peas
•1 cup all-purpose flour
•1 pound chicken cutlets (pounded to 1/4-inch thickness)
•2 tablespoons olive oil
•3 tablespoons unsalted butter (divided)
•1 shallot (peeled and sliced)
•1 cup asparagus (woody ends removed, cut into pieces about the size of peas)
•1 cup fresh peas (shelled)
•1 cup white wine
•1 lemon (zested and juiced)
•1/2 cup parsley (leaves chopped)
•kosher salt and freshly ground black pepper (to taste)


1In a shallow baking dish, add flour, season with salt and pepper, whisk to combine. Dredge the chicken in the flour mixture, shaking off any excess.
2Meanwhile, place a large, high-sided sauté pan or skillet over medium heat and add the olive oil and 1 tablespoon butter. Once hot, add the floured chicken. Cook until golden-brown, about 2-3 minutes. Flip and cook for 1 more minute. Push chicken to one side of the pan.
3On the other side of the pan, add shallot, asparagus, peas and sauté until shallot is translucent, about 3 minutes. Add the white wine, lemon juice and zest. Season with Kosher salt and freshly ground black pepper. Bring to a simmer and reduce liquid by half. Add parsley and stir to combine. Finish with remaining butter.
4Serve chicken with some sauce and vegetables spooned over the top.
– If you can’t find fresh peas, use frozen and thawed!
– Instead of chicken cutlets, try pork!

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