Olio Taibi
Our Nocellara and tomatoes are always a match made in heaven, and this dish with quick cooking chicken cutlets comes together super fast for restaurant-feel meal in the time and effort of a weeknight dinner.
1.5 pounds chicken cutlets, pounded out to 1/8" thin
kosher salt
freshly ground black pepper
2 fat garlic cloves, thinly sliced
2 TBS capers (see note)
big pinch red pepper flake
1 15oz can fire-roasted crushed tomatoes (see note)
1 TBS fresh oregano, chopped, plus additional sprigs for garnish
Season chicken with salt and black pepper.
Heat Olio Taibi Nocellara Extra Virgin Olive Oil in a large wide skillet over medium-high heat.
Add chicken pieces to hot oil in a single layer, do not crowd pan, you will likely not fit all pieces in at one time. Cook chicken for about a minute on each side, until lightly brown. Remove to a plate. Repeat process until all chicken is cooked.
In same pan, lower heat to medium, add garlic, capers, and red pepper flake. Sauté for about minute, do not let garlic get too much color.
Add tomatoes and any juices along with chopped fresh oregano, raise heat back to medium-high, scrape pan to loosen any brown bits.
Simmer sauce for about 5-10 minutes, until thickened.
Add chicken back into the pan with sauce, simmer gently for a couple minutes to warm the chicken through.
Serve warm with additional fresh sprigs of oregano over pasta or with bread for mopping up the sauce with.
Rich tasting, but light, a little spicy, a little briny. Very delicious. Called cutlets in American English, the Italian word for thinly pounded boneless lean meat is scaloppine. If you wish to use pork or turkey instead of chicken- either will also work wonderfully in this dish.
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