Serves: 4 to 6
6-8 chicken cutlets (Scaloppine style)
1 cup chicken stock
2 cups diced butternut squash
½ cup gorgonzola cheese
½ cup diced onion
1 tsp. chopped garlic
1 tbsp. butter
1 tsp. chopped rosemary
1 tbsp. dark brown sugar
2 oz. heavy cream
2 oz. white wine
Salt to taste
Sauté the onions and garlic and butter in a large sauté pan over medium-low heat for 5 minutes. Add the squash and sauté for an additional 2 minutes. Add the wine, chicken stock and rosemary and simmer for 20 minutes.
Next, whisk in the cream, gorgonzola and brown sugar, and then simmer for another 10 minutes. The starches in the squash will cause the sauce to naturally thicken. Add salt to taste. Place the cutlets on a serving platter, add the sauce and serve.
- This sauce can be made in advance and refrigerated for up to 3 days. When ready to use, simply heat over medium-low heat, stirring frequently, until it reaches your desired temperature. Keeping your heat low and stirring will help prevent the bottom from burning.
- Use a vegetable peeler to peel the squash, then cut it into cubes.
How to make Scaloppine:
Scaloppine: sautéed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
For chicken: cut the boneless, split chicken breast in half and pound it to approx.1/8 inch thickness.
For pork: cut tenderloin into 4-5 oz. pieces and pound to approx.1/8 inch thickness
For veal: cut top round into 4-5 oz. pieces and pound to approx. 1/8 inch thickness or even thinner.
With your meat tenderizer or mallet, use the side with the small spikes to pound the meat, switching from one side to the other, until you reach the desired thickness. This process will ensure that your meat is not only tender but will cook as quickly as possible.