🐓 Chicken Scarpariello but CRISPY! That’s right, we’re taking the classic Italian Red Sauce joint dishes and making them with chicken cutlets instead of flavorless, floured, dried chicken! Chicken scarp is by far my favorite dishes, and the only way I thought to make it better was to make the scarp sauce separate, and pour it over a bed of thin and crispy cutlets. Chicken Cutlets 12-14oz Italian sausage, removed from casing 1 small yellow onion, sliced 1 cup cherry peppers (a mix of hot and sweet) 2/3 cup white wine 1.5 cups chicken broth 1/4 cup cherry peppers brine 1/4 cup white wine vinegar 2 sprigs rosemary 2 sprigs sage 2-3 tbsp butter 1/2 tbsp corn starch (if needed) Salt Olive Oil Parsley for garnish Drizzle a large pan with olive oil, and heat over medium heat. Once hot, add the sauce and cook until browned. Then set aside. Add a drizzle of olive oil, your sliced onions and a pinch of salt. Cook until the onions are softened, then add the cherry peppers. Mix...