Chicken scaloppini

July 13, 2014 (Last Updated: January 11, 2019)

We used a firm, stringy cow’s milk mozzarella in this dish as buffalo mozzarella tends to melt away into the sauce.

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Chicken scaloppini

Serves: 4
Cooking Time: 20 mins


  • 4 chicken breast fillets
  • 30ml olive oil
  • 2 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 130ml water
  • 10ml sugar
  • 130g small black olives
  • 50ml basil leaves
  • salt and freshly ground black pepper, to taste
  • cake flour, seasoned to taste, for dusting
  • 4 slices prosciutto or coppa ham
  • 180g mozzarella, cut into 4 evenly sized slice



Preheat the grill.


Gently pound each chicken fillet to an even thickness and set aside.


Heat half of the olive oil in a pot, add the onion and garlic, and stir over a medium heat until the onion is soft and translucent.


Add the tomatoes, water, sugar, olives and basil to the onion mixture. Reserve 4 basil leaves. Season. Reduce the heat and simmer until the mixture has thickened slightly, about 15 minutes.


Pour the tomato sauce in a large ovenproof dish and place in the oven to keep warm.


Dust the chicken fillets with flour, shaking off any excess. Heat the rest of the olive oil in a large frying pan and cook the chicken until just cooked, about 3 minutes on each side.


Place the chicken on top of the tomato sauce and top with pieces of prosciutto, a basil leaf and a slice of mozzarella. Place the chicken under a hot grill until the cheese has melted and is golden brown. Serve with polenta


You can use a little more sugar if the sauce is too acidic.

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