Chicken Scalopini with Sage and Fontina Cheese

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

For dinner, prepare these light Italian chicken rolls filled with gooey fontina cheese and sage leaves, which imbue the chicken with a unique aroma and flavor. The chicken is pounded, stuffed, and rolled into a roll. The rolls are then fried in garlicky olive oil until golden brown and finished in a piquant tomato sauce made with pureed tomatoes, white wine, and red pepper flakes. Serve the scalopini with the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 chicken fillets (120-150 g each), thinly beaten
6 sage leaves
85 gr. grated fontina cheese
3 tbsp. l. olive oil
1 clove garlic, cut in half
0.5 cups white wine
1 can (800 g) canned whole San Marzano tomatoes
0.5 tsp red pepper flakes
1 teaspoon of salt
0.5 tsp ground black pepper
Additional device: toothpicks

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, Fontina cheese, white wine, San Marzano tomatoes, black pepper, red pepper flakes, sage

Cooking the dish according to the recipe:

Place the chicken cutlets on a clean work surface, narrow end facing you. Season with salt and black pepper. Place a sage leaf across each chicken piece. Sprinkle each cutlet with 2 tablespoons of fontina cheese. Roll the chicken into a log and secure with one or two toothpicks.
In a large, heavy-bottomed skillet, heat the olive oil and half a garlic clove over medium-high heat until fragrant, about 2 minutes. Add the chicken. Cook the chicken pieces for about 3 minutes on each side. Remove from the skillet, remove, and discard the garlic. Add the wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the pan with the wine. Simmer for 5 minutes to allow the flavors to blend. Return the chicken to the pan. Simmer the rolls in the tomato sauce for 10 minutes. Turn over and simmer until cooked through, 5-7 minutes. Remove the chicken from the pan. Season the sauce with salt and pepper to taste.
Spoon the tomato sauce onto serving plates or a serving platter. Cut the chicken into 2cm pieces. Remove the toothpicks. Place the chicken on top of the sauce and serve immediately.

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