Chicken scallopine with sage and fontina cheese

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves6
  • DifficultyEasy
6 (115-125g) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 sage leaves
85g grated fontina cheese
3 tbsp olive oil
1 garlic clove, halved
125ml white wine
1 (790g) tin whole San Marzano tomatoes
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
Special equipment: Toothpicks
1) Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with two tablespoons of fontina cheese. Roll up the chicken and seal with one or two toothpicks.

2) Warm the olive oil and halved garlic clove in a large, heavy frying pan over medium-high heat until the garlic is fragrant, about two minutes. Add the chicken. Brown the chicken on all sides, about three minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for two minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

3) Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for five minutes to let the flavours marry.

4) Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5-7 minutes.

5) Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into two 1/2cm rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

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