This dish is packed with umami and spicy goodness, and inspired by the classic Italian dish, Chicken Scarpariello. I have elevated this recipe from the original by adding crispy delicious Italian style chicken cutlets, and pepperoncinis to tame some of the heat from the hot cherry peppers, while still keeping a pepper forward tasting sauce. Top with as much or as little parmesan and herbs as you like. I personally love this dish accompanied by a simple balsamic dressed salad, or over some spaghetti aglio e olio.
Crispy Chicken Scarpariello (Chicken Cutlet with a Spicy Pepper Sauce)
January 30, 2022
: 2-3
: Intermediate
Ingredients
- 1lb chicken breast, thinly sliced
- 1 cup panko
- 1 cup Italian breadcrumbs (like Progresso)
- 4 eggs
- 1/2 cup, plus 1Tbsp olive oil
- 1/4 cup chicken broth or stock
- 1/4 cup dry white wine
- 2-4 garlic cloves, chopped
- 3 Tbsp unsalted butter
- 1/4 cup hot cherry peppers (sliced)
- 1/4 cup pepperoncini peppers (sliced)
- Salt, pepper, and Parmesan to taste
Directions
- Step 1 To create your working station, whisk the eggs in a bowl with a pinch of salt and pepper, and in another bowl, add the panko and Italian breadcrumbs together. Coat each piece of chicken first with the eggs and then transfer to breadcrumb mixture. Press breadcrumbs into the chicken to fully coat. Set aside.
- Step 2 Heat cast iron skillet or frying pan over medium heat
- Step 3 adding in 1/2 cup of olive oil (or as much as needed)
- Step 4 Add chicken cutlets to the oil and pan fry for about 3-5 minutes each side, until golden brown and cooked through. If needed, you can transfer the cutlets to a wire rack and keep in the oven at 200 degrees F to keep warm.
- Step 5 In a fresh pan, add 1 tsp of olive oil to a pan on medium heat.
- Step 6 Add in cherry peppers and pepperoncini, cooking down for a 3-5 minutes.
- Step 7 Next, add minced garlic cloves, stirring until fragrant.
- Step 8 Add butter to the pan, stirring into the peppers and garlic mixture to coat, about 1-2 minutes.
- Step 9 Pour white wine into the pan to deglaze, stirring occasionally as the alcohol cooks off, about 5 minutes.
- Step 10 Once the white wine has reduced, add the chicken broth, again stirring occasionally and allowing to reduce.
- Step 11 Once the chicken broth has reduced by half, add your chicken cutlets to the pan, fitting as many as possible, right over the peppers and sauce, leaving the tops of the cutlets un-sauced. Allow to heat and cook on medium high heat for an additional 2-3 minutes to reduce the sauce further. Optional, add chopped parsley, basil, and/or parmesan over top.
- Step 12 Serve on it’s own, or over pasta.