Adapted From: Marcella Hazan's cookbook "Essentials of Classic Italian Cooking"
Serves 6
Anchovy Sauce
6 Tbs butter3 tsp garlic chopped course
*4 flat anchovy fillets, chopped very, very fine
1/3 cup chopped fresh parsley
Chicken
2 eggs
3 boneless skinless chicken breasts, pounded or cut to scaloppine*
1 ½ cups of fine, dry, unflavored breadcrumbs spread on a plate.
2 Tbs butter
2 Tbs olive oil
Salt
Sauce
1. Put the butter and garlic in a small saucepan and turn on the heat to medium. Cook the garlic until it becomes colored a pale gold, then turn the heat down to very low, and put in the chopped anchovies. Cook, stirring the anchovies and mashing them against the sides of the pan, until they begin to dissolve into a paste. Add the chopped parsley, stir and cook for about 20 seconds, then remove from heat and set aside.
Chicken
*To make Scaloppine (two methods)
In this recipe, the chicken must be pounded flat and thin so they will cook evenly. Note that you should not mash the chicken by bringing the pounder down hard against the breast. What you want to do is to stretch out the meat, thus thinning and evening it. Bring the pounder down on the slice so that it meets it flat, not on an edge, and as it comes down on the meat, slide it, on one continuous motion, from the center out word. Repeat the operation, stretching the slice in all direction until it is evenly thin throughout.
You may also choose to cut the breast in half by butterflying the breast. Once it is opened, separate the top half from the bottom half creating two pieces of chicken.
*Anchovies-I like to use anchovy paste in a tube instead of the fillets to save some work. If using the paste, use 2 tablespoons.
Anchovy Sauce
6 Tbs butter3 tsp garlic chopped course
*4 flat anchovy fillets, chopped very, very fine
1/3 cup chopped fresh parsley
Chicken
2 eggs
3 boneless skinless chicken breasts, pounded or cut to scaloppine*
1 ½ cups of fine, dry, unflavored breadcrumbs spread on a plate.
2 Tbs butter
2 Tbs olive oil
Salt
Sauce
1. Put the butter and garlic in a small saucepan and turn on the heat to medium. Cook the garlic until it becomes colored a pale gold, then turn the heat down to very low, and put in the chopped anchovies. Cook, stirring the anchovies and mashing them against the sides of the pan, until they begin to dissolve into a paste. Add the chopped parsley, stir and cook for about 20 seconds, then remove from heat and set aside.
Chicken
- Lightly beat the eggs in a deep dish, using a fork or a whisk.
- Lightly salt each piece of chicken. Dip each piece of chicken in the egg, coating both sides and letting excess egg flow back into the plate as you pull the chicken away.
- Place each piece into the breadcrumbs and press the chicken firmly against the crumbs, using the palm of your hand. Your palm should come away dry, which means the crumbs are adhering to the meat.
- Put the butter and oil into a large fry pan and turn on the heat to medium high. When the butter foam begins to subside, place the chicken pieces in. Cook until a dark golden crust forms on one side, then turn them and do the other side, altogether about 5 minutes, depending on the thickness of the chicken.
- Add the anchovy sauce to the pan and turn the chicken to coat. Transfer to a warm platter. erve promptly.
*To make Scaloppine (two methods)
In this recipe, the chicken must be pounded flat and thin so they will cook evenly. Note that you should not mash the chicken by bringing the pounder down hard against the breast. What you want to do is to stretch out the meat, thus thinning and evening it. Bring the pounder down on the slice so that it meets it flat, not on an edge, and as it comes down on the meat, slide it, on one continuous motion, from the center out word. Repeat the operation, stretching the slice in all direction until it is evenly thin throughout.
You may also choose to cut the breast in half by butterflying the breast. Once it is opened, separate the top half from the bottom half creating two pieces of chicken.
*Anchovies-I like to use anchovy paste in a tube instead of the fillets to save some work. If using the paste, use 2 tablespoons.
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