It’s funny how recipes for Chicken (or veal) Piccata, Milanese, and Scallopini kind of meld together into one dish, when really, they are two different recipes and a cooking term.
The thing they have in common is that all three use “scallopini-ed” meat.
The term “scallopini” refers to as a thin, boneless slice of meat. Simple enough. That being said, the term “scallopini” is often used to describe a dish that is really “piccata” or “milanese”. Confusing? Perhaps.
Traditionaly, in classic cooking, scallopini, milanese, or piccata dishes are made with veal. In recent years, chicken has become the go-to protein for these dishes. Chicken is easier to source, easier to work with, and, frankly, more flavorful than veal. I have made both Veal and Chicken versions and I tend to agree. Veal tends to be bland and not as juicy as boneless chicken breasts.
In my opinion, here’s the deal. Piccata is a thin, often pounded, piece of boneless chicken (or veal), seasoned with salt and pepper, lightly dusted in flower, then sautéed in butter and olive oil, then finished with lemon juice, chicken stock, capers, and parsley. Milanese is a thin, often pounded, piece of boneless chicken (or veal), seasoned with salt and pepper, then breaded…yes, breaded…fried then finished with sautéed mushrooms, wine, parmesan cheese, and parsley.
Look…if you add capers…it’s piccata…if you bread the chicken…it’s Milanese (or Milanesa). If you want to call both of them “scallopini”…knock yourself out! It’s all good. I suggest avoiding any discussion of these terms with a classically trained chef!
So, then what the heck is Chicken Paillard? Paillard is a French cooking term for a boneless piece of meat, pounded thin or butterflied, then sautéed quickly in vegetable oil…no flour, no breading. I like to follow Chef Thomas Keller’s serving suggestion by serving Chicken Paillard with a Sauce Vierge, made with tomatoes, shallots, vinegar, and olive oil. Very simple, very elegant, very easy, and very light.
