Chicken Scallopine with Sage and Fontina Cheese

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This was a great dish - prepped the chicken before guests arrived and finished it off in the oven rather than the pan - great, juicy and sauce was perfect ... could have used some fresh bread for the sauce but I made extra so will try that tonight with some seafood ... another awesome dish very pleased with the outsome.

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I thought this was great and so did my entire family. We did put it over pasta though..We will be having this again in the near future.

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Great recipe!!! Easy and gourmet!! Thanks and love to Giada!!!

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I loved it!!!! Being the devout Texan that I am, I have never ever used sage in a dish other than for a thanksgiving meal. The sauce is what I would believe to be old school red gravy, simple, wonderful. The chicken was a little more difficult to cook through than what Gialda made it look, but maybe I could have pounded them a little thinner, dunno. The mix of the sage and fontina cheese were wonderful. Like so many Giada recipes, I will make this again.

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Food Network has the worst search engine, you can't find the recipe in their search engine but easily with Google - hilarious. I made this last night. It's delicious! A bit more work than Giada made it look like on the show of course. I jimmied the tootpicks around when I was browning the chicken so that all sides could be browned. You have to get San Marzano tomatoes as I could not find in our large not so gourmet grocery, but I did find "Italian" whole tomatoes, but they were not as good, it's worth the $$$ to get San Marzano. This may be the reason why some reviewers did not find the sauce flavorful I suspect they didn't use as per recipe. I don't think simmering longer is going to make the chicken breast moister as other reviewer indicated, it's breast so it can dry out. This is a winner and I've got more for lunch!

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Making tonight! Looks good and I will add a shaved piece of prosciutto per cutlet. But should it be served over some pasta or sauteed spinach? It seems like it needs something to make it a complete meal? or just a salad on the side? Thank you for any advice...

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Since I grilled the chicken cutlets last night, I had turkey cutlets defrosted tonight. The turkey would have been a wonderful mix with the sage. I used Judyfe22 suggestions with the fresh basil and roasted peppers. Wonderful mix of flavors, sauce was incredible. I just blended the san marziano for a few seconds for the texture I wanted. I did add a little fresh reggio parm on the bow tie pasta served. Wonderful mixture of flavors. Next time I will try the sage and let you all know. Make sure you season w/ salt and pepper. It makes a huge difference. Great lean dish, no Butter. Enjoy.

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I love this recipe...and living in Italy makes it a bit more affordable! My San Marzano tomatoes only cost the equivalent of $1.99...and I make it regularly with different herbs and cheeses, depending on what looked fresh and tasted great at the market. It's a really great "technique recipe" that leaves for a lot of delicious variations. I find that a lot of Giada's recipes are wonderful this way.

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I used ingredients on hand so I switched it up a bit. I had a plant of gorgeous fresh basil begging to be used, so I substituted the basil leaves for the sage. I also included roasted red pepper strips with the basil and Fontina. I didn't have San Marzano tomatoes (not at $6.50 a can so I substituted canned whole plum tomatoes.

For our tastes, we found the sauce bland and acidic. I added a bit of sugar, more red pepper flakes, and Tuscan seasoning (Penzey's. This gave us what we were looking for in the sauce.

I served this with a crusty baguette and steamed peas. Nice dinner - we enjoyed other than finding the sauce lacking a bit.

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This is a great, easy recipe! I didn't use sage leaves (... not a huge fan of sage, but instead I used some Italian herbs. Everyone left "happy plates" after dinner - I'll definitely be making it again.