Lemon Chicken Scaloppine with Cannellini Bean Mash

With

Silvia Colloca

Jump to recipe

Lemon Chicken Scaloppine with Cannellini Bean Mash

Ingredients

2 x Inghams chicken breast, pounded to ½ cm and then halved
¼ cup (60ml) extra-virgin Colovita olive oil
2 tablespoons of unsalted butter
plain flour (or rice flour for a GF version) for dredging
salt and pepper for seasoning
zest and juice of 2 lemons
3 tablespoons baby capers in vinegar, drained, rinsed

Cannellini mash

2 tablespoons extra-virgin olive oil
2 shallots , thinly sliced

1 garlic clove, finely chopped
2x 400 gr cans Capriccio cannellini beans, drained and rinsed

Method

To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper.
Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. IServe the scaloppine drizzled with sauce with the cannellini bean mash

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.