The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together. Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets.

Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until ...

The recipes I like the most are both simple and elegant, such as scaloppine, which involves cooking thin pieces of meat. All that the word scaloppine means is thin piece of meat. Veal and chicken ...

Technique tip: Make sure your chicken scaloppine is cut thin; if they're too thick, the dish will take longer to cook and produce a tough, rubbery chicken. To make your own garlic confit ...

Q: I love ordering chicken scaloppine at a restaurant near my house. They fry the chicken thighs, and I think they have skin on them. It comes with a nice lemon caper sauce. I really want to make ...

Return to a simmer. Cook until the peppers are tender but not mushy, about 3 minutes. Stir in basil. Tuck scaloppine into sauce. Simmer until scaloppine is heated through and sauce is thickened.

To say that Lidia Bastianich’s recipes are delicious doesn’t begin to do them justice, and one of the best is a dish I have loved since I first began eating Italian food — scaloppine coated ...