Chicken Scallopine with Mustard Cranberry Sauce

If you’re like me, you may have a bag of frozen cranberries somewhere in the back of your freezer. You go to the freezer, open the door, and wonder aloud what to make for dinner. And then you see it — the bag of red little berries, beckoning to you from across the tofu blintzes, Boca burgers and frozen lamb sausage.

Thanksgiving was three long months ago and that bag of Ocean Spray’s not getting any younger.

So, I grabbed my bag out of the freezer and made this meal, which is based on a recipe by Michael Chiarello for Turkey Scallopine. I watch his show every so often and he seems kind of annoying with his Napa! Napa! Fabulous Napa! but a lot of times the things he makes look good to me. I roll my eyes and my stomach growls. I’m very conflicted but also hungry. So there you go. Hunger wins.

Chicken Scallopine with Mustard Cranberry Sauce
2 chicken breasts
Kosher salt and freshly ground black pepper

For the Coating:
1 cup fine dried bread crumbs
1/2 cup freshly grated Parmesan
1 tbsp minced fresh flat-leaf Italian parsley
1/2 tsp kosher salt
Several grinds black pepper
1/2 cup unbleached all-purpose flour
1 egg
Olive oil, for frying

Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the egg into a shallow bowl and beat lightly.

Pound out the chicken breasts by placing them between plastic wrap. Season with salt and pepper and press the seasonings into the meat with your fingers. Dip the chicken in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the chicken on both sides with the seasoned bread crumbs, pressing them into place.

Heat a large skillet over high heat until very hot. Add olive oil to a depth of about 1/4-inch. When the oil is hot add the chicken scallopine. Cook until the cutlets are golden on the bottom, a couple of minutes. Turn and cook on the second side for a minute or two longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels.

Divide the chicken among your plates, placing them in the center. Spoon a little Mustard Cranberry Sauce on each side chicken scallopine. You know, the sauce you made before cooking the chicken. Yeah, that sauce.

Mustard Cranberry Sauce
1 cups sugar
3/4 cups water
1 orange, zested and juiced
1 (12-ounce) bags fresh or frozen cranberries
Salt & freshly ground black pepper
1 tbsp Dijon Mustard
1 tsp fresh chopped thyme

In a large pot combine the sugar and water and boil to form a syrup. Add the orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard and thyme. Serve over your chicken. Save any leftover sauce for other purposes.