Chicken escalopes puttanesca style

Chicken escalopes puttanesca style (Scaloppine di pollo alla puttanesca), quick and great tasting second course.

A light dish, with a sauce made from tomatoes, capers, black olives, anchovies and chili peppers.

Puttanesca sauce is a classic condiment of Neapolitan cuisine, best known in combination with pasta: spaghetti alla puttanesca. But this sauce is also a perfect match for fish and meat, as in the case of our recipe today.

I used chicken cutlets, but you can also use chicken thighs or wings.

At this point, to prepare this tasty dish, you just have to follow the step-by-step described in the recipe.

And straight from my Italian blog, read the recipe for Milk Chicken Scaloppine with Mushrooms/Scaloppine di pollo al latte con i funghi.

Chicken escalopes puttanesca style
  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Serving4
  • Cooking methodStove
  • CuisineItalian

Ingredients

600 g chicken (chicken breast cut into escalopes)
q.s. flour (to flour the escalopes)
2 cloves garlic
1/2 onion
2 fillets anchovies in oil
1 tablespoon capers
15 black olives
20 cherry tomatoes
q.s. oregano
q.s. chili pepper (1 small piece – peperoncino, to taste)
q.s. extra-virgin olive oil
q.s. salt

Tools

1 Pan

How to make Chicken escalopes puttanesca style

Prepare the escalopes

Salt the chicken slices on both sides. Dip them in flour and coat well on both sides. Shake the floured slices to remove excess flour.

In a large skillet, heat the oil and brown the slices of meat in the pan, on both sides.

Once they are nicely browned, move them to a plate and keep warm.

Prepare the puttanesca sauce

In the same pan, add more oil, the anchovies, chili pepper, capers, olives, minced garlic and sliced onion. Tip: before mincing the garlic, remove the inner sprout if present, which makes the garlic indigestible.

Heat the oil well and let the anchovies melt.

Add the halved cherry tomatoes, oregano and a pinch of salt and sauté for 5 minutes over low heat.

Add the escalopes to the sauce

Place the chicken slices in the skillet. Continue cooking for another 10 minutes with the lid on or until the sauce has reduced.

When cooked, adjust the salt if necessary.

Serve immediately while still hot.

Chicken escalopes puttanesca style

How to store Chicken escalopes puttanesca style

Leftover chicken puttanesca will keep in the refrigerator, sealed in an airtight container, for up to 2-3 days.
When ready to serve, heat it in a pan adding a dash of water and a drizzle of oil. Or you can heat it in the microwave.

You can freeze the chicken escalopes puttanesca style already cooked and use them up within 3 months.
To use them, thaw them from the night before in the refrigerator. Heat them well in a pan adding a little water and a drizzle of oil. If you want to warm them in the oven, cover the oven pan with a sheet of foil.

If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.

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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

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