Before I freeze the remainder of my Two Hour Eggplant Sauce, I’ve decided to make a quick dinner featuring it.   Eggplant and chicken are great together and this dish highlights their subtle combination.

Scalloppine refers to thin cutlets (I’m using chicken tonight, but you could just as easily use veal).  The cutlets are dredged in flour, then lightly browned in olive oil. Slices of fresh mozzarella are draped over the chicken, then the sauce is gently ladled in and around the chicken.  The skillet is covered and allowed to gently simmer about 10 minutes.  There is no recipe per se, simply an illustration of technique.

Place a broad skillet with 2 tablespoons of olive oil on high heat. Season cutlets well on both sides with salt and pepper.  Dredge in flour, shaking off any excess.  Gently lay cutlets in the hot oil and allow to turn lightly golden on one side.  In this instance, crowding the skillet is fine–we’re not looking for a deep golden color–just a light browning.

After about 3 minutes, turn and cook on the other side for 2 additional minutes.

Lay slices of mozzarella over each cutlet and gently ladle sauce around them.

Cover and simmer on low heat for about 10 minutes.

Add some chopped parsley or basil and serve each cutlet with a generous amount of eggplant-laden sauce.