Best 5 Alligator Scallopini With Caper Mushroom Sauce Recipes
**Alligator Scallopini: A Unique and Flavorful Dish with Multiple Recipe Variations**
Alligator scallopini is a delectable dish that combines the unique flavor of alligator meat with a rich and savory caper-mushroom sauce. This recipe offers a culinary journey that tantalizes the taste buds with its harmonious blend of flavors and textures. Prepared using tenderized alligator meat, expertly sliced into thin cutlets, the scallopini is sautéed to perfection, achieving a golden-brown crust while retaining its succulent interior. The caper-mushroom sauce, a symphony of flavors in its own right, elevates the dish to new heights. Featuring succulent mushrooms sautéed in butter until golden brown, the sauce is further enriched with capers, white wine, chicken broth, and a touch of cream, resulting in a velvety and flavorful accompaniment to the alligator scallopini. This comprehensive recipe guide presents not just one, but three enticing variations of the classic alligator scallopini, each offering a distinctive twist on this culinary masterpiece. From the zesty and tangy lemon-butter sauce to the robust and earthy wild mushroom sauce, and the piquant and spicy chili-lime sauce, these variations cater to diverse palates and preferences. With detailed instructions, helpful tips, and a captivating narrative, this recipe guide invites home cooks to embark on a culinary adventure, creating a dish that is both visually appealing and bursting with flavor.
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
CHICKEN SCALLOPINI
Chicken Scallopini, a 15-minute dinner idea, is a weekly menu staple in my home (and will soon be in yours, too!). The easy one-skillet recipe features pan-fried chicken in a punchy lemon-butter sauce.
Provided by Meggan Hill
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
- Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with fresh parsley and serve with lemon wedges.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving, Carbohydrate 14 g, Protein 2 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 16 mg, Sodium 357 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
TURKEY SCALLOPINI WITH CAPERS AND LEMON
Categories Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
CHICKEN SCALLOPINI
While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
Provided by Strangecacti
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
- Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
- Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g
ALLIGATOR SCALLOPINI WITH CAPER MUSHROOM SAUCE
Can use center cut pork if gator is not available. Alligator is a lean meat that is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets, and wings. Tail meat, the choicest cut, is a mild-flavored white meat that has a texture similar to veal. Ribs, nuggets, and wings are darker meat with a stronger taste and a texture similar to pork shoulder. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Alligator meat is usually purchased frozen, but it is also available fresh. Thaw frozen meat in the refrigerator and use promptly. Use a meat mallet to tenderize fillets and flatten the meat to your desired thickness. Florida alligator meat can be ground or finely chopped to make sausage, patties, or taco filling. Alligator's mild flavor is easily enhanced with seasonings, sauces, and marinades.
Provided by Douglas Poe
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the alligator/center cut pork meat into 1/2 inch slices.
- Pound thin between plastic wrap with a meat mallet.
- Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
- Heat the butter and oil in a large skillet over medium-high heat.
- Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
- Add shallots to skillet and sauté 2 minutes.
- Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
- Stir in soup, and capers.
- Simmer over low heat until sauce is smooth and thick.
- Spoon caper mushroom sauce over alligator/pork fillets.
Tips:
- Choose the right alligator meat: For the best results, use fresh or frozen alligator tenderloin or tail meat. Avoid using meat from the belly or legs, as it is tougher and less flavorful.
- Tenderize the alligator meat: To make the alligator meat more tender, you can marinate it in a mixture of olive oil, lemon juice, herbs, and spices for at least 30 minutes before cooking.
- Cook the alligator meat properly: Alligator meat should be cooked quickly over high heat to prevent it from becoming tough. The ideal internal temperature for cooked alligator meat is 145 degrees Fahrenheit.
- Use a flavorful sauce: A flavorful sauce can help to enhance the taste of the alligator meat. Some good options include a caper-mushroom sauce, a lemon-butter sauce, or a Creole sauce.
- Serve the alligator meat with a side dish: Alligator meat can be served with a variety of side dishes, such as rice, pasta, potatoes, or vegetables.
Conclusion:
Alligator meat is a delicious and versatile meat that can be used in a variety of dishes. When cooked properly, it is tender and flavorful. With its unique taste and texture, alligator meat is sure to be a hit at your next party or gathering. So, if you're looking for something new and exciting to try, give alligator meat a try!
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