Scaloppine is the plural diminutive of scaloppa and is, essentially, a dish consisting of thinly sliced meat that has been dredged in flour, browned and then cooked in a sauce.

My most-cooked variation of the Italian dish has plenty of lemon, capers and rosemary – a real favourite. It’s very quick to make since the chicken is sliced thinly and only needs a few minutes of cooking time.

I like it served on soft polenta with blanched spinach leaves, but mashed potatoes or crusty bread are fine substitutes to help mop up the sauce.