To prepare the pomegranate scaloppine, start by cutting the pomegranates in half (1), squeeze and strain the juice (you'll need about 7/8 cup) (3), set aside. Take the cornstarch and place it on a ...

Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping. While you heat the butter and oil over high heat, sprinkle the scaloppine with about half ...

The dish is rooted in traditional Italian scaloppine, which refers to a thin, flattened cut of meat. In addition to chicken, you can find the term appended to veal, beef and pork. In “Essentials ...