Lidia Bastianich cooks up Chicken Scallopine and Tomato-Mint Salad

The award-winning television host and woman behind multiple cookbooks and Lidia's in the Crossroads, Lidia Bastianich, is in our kitchen and dishing up two amazing dishes. Watch the video in the player above as she cooks up Chicken Scallopine and Tomato-Mint Salad.

Scallopine in Lemon-Caper Sauce
Scallopine Piccata

Yield: 4 servings

Cerignolas are large green olives, the size of a plump almond, with a very nutty buttery flavor. They are usually kept in brine. If you cannot find them, other brined green olives will do. But use the ones with the pit, which you will remove. They have more flavor.

2 lemons
Veal, Chicken, Turkey or Pork Scallopine for four
Freshly ground pepper
All-purpose flour
6 tablespoons olive oil
6 tablespoons unsalted butter
2 garlic cloves, peeled
10 large green olives (preferably Cerignola), cut away from the pit in wide strips (about ½ cup)
1/4 cup small capers in brine, drained
½ cup dry white wine
1 cup Chicken Stock or canned, reduced-sodium chicken broth
2 tablespoon chopped Italian parsley

Squeeze the juice from 1 ½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.

Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scallopine.

Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until the wine is reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices.

Tomato and Mint Salad
Insalata di Pomodori alla Menta

You are most likely accustomed to a tomato and basil combination but try this refreshing tomato and mint salad, a new twist to an old classic.

Serves 6

2 pound ripe tomatoes, cored and cut in 1-inch wedges
1 cup thinly sliced red onion
1/4 cup loosely packed fresh mint leaves, shredded
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

Put the tomatoes in a salad bowl with the onion and mint. Toss with the olive oil and vinegar. Season with salt and pepper.

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