Scaloppine di Pollo alla Perugina
Serves 4-6 People
Ingredients:
- 400 g Chicken fillets, lightly flattened with a small slice of Prosciutto
- 60 g Prosciutto, thinly sliced
- 60 g Chick Livers, very fresh, washed and diced
- 10 g Anchovies, desalinated
- 10 g Capers, rinsed in cool water
- 20 g Garlic, mashed
- Olive Oil
- Lemon, zest and juice
- Fresh Sage, several leaves
- Salt and Pepper, to taste
Method:
- In a skillet, over low to medium heat add a few tablespoons of olive oil, 3 to 4 leaves of sage and lemon zest, infusing the flavours for a few minutes
- Add the garlic, diced chicken liver and saute for a few moments until chicken livers are browned on the outside
- In another pan saute the Scaloppini, on both sides, and then add the chicken liver mixture
- Season and add the capers, anchovies and finally the lemon juice, cooking for an additional two minutes
- Remove the sage and serve
Note:
- Ensure that the meat is cooked very quickly so that it remains moist. Traditinally, scaloppini are served with green vegetables and/or potatoes with rosemary