lots of issues with this: the added salt is completely unnecessary. (also, it seems like a bunch of folks added cheese...if you're going to experiment, do yourself a favor and don't add cheese. this dish is delicate and elegant, slathering on cheese makes it something you'd get from a take-away pizza place or a diner). Also, the sauce: much better to simply deglaze the pan with wine, reduce, maybe add a few capers and that's it. It's just a pan sauce, not gravy - and certainly not meant as a sauce for your pasta side dish. i suggest you dispense with the cornstarch and go the more authentic route. Last: 10 minutes of simmering is way too much for chicken scallopine, which is what this uses. just a few minutes in the skillet will do it (if you leave the chicken flat, instead of rolling it up in the Roman style, it will take about a minute per side).
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lots of issues with this: the added salt is completely unnecessary. (also, it seems like a...