Today is our final entry for this year’s 12 Days of Oscar, and it is possibly my favorite film nominated this year. Okay, I loved The Big Short, and I loved Inside Out but I really, really, really loved Brooklyn. Set in 1952, Brooklyn tells the story of Eilis Lacey from Enniscorthy, a small town in Ireland who moves to Brooklyn. Eilis meets Tony, an Italian, at a dance and he becomes her boyfriend. She also starts bookkeeping classes and becomes less homesick and less shy as the days go on. When family news calls Eilis home to Ireland, she becomes torn between the life she left behind and her new life in America. Brooklyn is nominated for three Oscars: Best Actress (Saoirse Ronan as Eilis), Best Adapted Screenplay, and Best Picture.
When Tony invites Eilis to dinner with his family, some of the girls in the boarding house teach Eilis how to eat spaghetti. It’s an adorable scene, followed by a great dinner scene with Tony’s family. As much as spaghetti would be the perfect food to pair with this film, I already showed you my homemade spaghetti last year. Because I am
insane thorough, I read the script to see what else is served at that dinner and it turns out Tony’s mom served scallopine. Scallopine is meat (chicken in this case but veal is also common) that has been thinly sliced and/ or pounded thin, dredged in flour and cooked (usually in olive oil, butter, or both). Then it’s paired with tomato sauce, a caper and lemon sauce (piccata) or in our case, a lemon butter sauce. For fun, I served it with some homemade spaghetti and it was a really beautiful dinner to pair with a really beautiful movie.
Chicken Scallopine in Lemon Butter Sauce
- 1 C. flour
- salt and fresh ground black pepper
- 1 lb. boneless skinless chicken breasts (roughly 2 oz. each piece- either buy thin cutlets or slice chicken breasts in half horizontally and pound them out to a uniform thickness and cut them into roughly 2 ounce portions)
- 1/4 C. olive oil
- 9 Tbsp. butter
- 1 Tbsp. shallots, finely chopped
- 1/4 C. dry white wine
- 1 C. chicken stock
- 1 tsp. flat leaf parsley, chopped
- juice of 2 lemons
- 1 lemon, sliced for garnish (optional)
Spread the flour in a shallow dish or plate and season with salt and pepper.
Sprinkle salt and pepper on the chicken cutlets.
Dredge each piece of chicken in the flour and shake off the excess.
Heat the olive oil over medium-high heat in a large saute pan.
When the oil is hot, carefully place the chicken into the skillet.
Cook for about 2 minutes per side, until golden all over.
Remove to a plate and set aside.
Carefully remove or wipe out any oil remaining in the pan.
Reduce the heat to low and add melt 1 Tbsp. of the butter.
Add the shallots and cook until softened and lightly browned, 2-3 minutes.
Increase the heat to high, add the wine to the skillet, and cook for 30 seconds.
Add the chicken stock, bring to a boil, and cook for 2-3 minutes.
Reduce heat to low and stir in the parsley.
Whisk in the remaining 8 Tbsp. of butter, 1 Tbsp. at a time, incorporating each one before adding the next.
Maintain a simmer and add the chicken along with any accumulated juices to the pan.
Add the lemon juice.
Season with salt and pepper to taste.
Makes 4 servings.
Source: slightly adapted from Carmine’s