b'Chicken Cutlets with Peperonata SauceCotolette di Pollo con La peperonataHere is an unusualpairing mostly reserved for the preparation of6 boneless, skinless chicken breasts, cut into scaloppine14 teaspoon saltItalian sausages. It is14 teaspoon peppersurprisingly good with1 cup flour3 eggs, lightly beatenchicken and you should2 cups Italian-style bread crumbstry it with tuna steaks34 cup extra-light olive oil, divided into two equal portionsas well. Peperonata SauceTo make the scaloppine, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20- to 30- Chefs Tip degree angle to the cutting board so that you slice the breasts on the bias, and end up with an oval shaped scaloppine. You will get approximately three scaloppine from each breast. Pound the slices Patience! Once you getlightly between two pieces of waxed paper or plastic wrap to a thickness of 14 inch.the technique down forSprinkle each scaloppine with salt and pepper and dust lightly with flour, shaking off any excess.breading meats, it is veryTo bread your scaloppine, place the beaten eggs and the bread crumbs in separate deep dishes or pie rewarding. Organizetins. Dip each scaloppine in the egg, holding it over the dish to allow the excess egg to drip back into your utensils, dishes, andthe dish. en place each scaloppine in the bread crumbs, pressing the scallop firmly down into the crumbs. Gently turn the chicken over, and press the other side into the crumbs. Remove the chicken ingredients before youfrom the bread crumbs, tapping lightly to remove any loose crumbs, and place on a sheet pan. Once start preparation. isbreaded, your scaloppine are now called cutlets, or cotelette in Italian.little bit of organizationPreheat your oven to 200.will make the wholeHeat 34 cup of the olive oil in a large (at least 12-inch) saut pan on medium-high, and fry the cutlets process easier andin the olive oil, gently turning until golden brown on both sides, approximately 2 to 3 minutes per side. You will have to do these in batches to avoid burning the chicken. Drain the cutlets on a paper more fun. towel, then transfer to a sheet pan and cover with foil. Hold the cutlets in the warm oven until you have finished your sauce. Dispose of the cooking oil.Place the cutlets on a large serving platter, top with the sauce and sprinkle with parsley. Serve immediately. uno 14'