Classic Chicken Scallopini Dish

Classic chicken scallopini delivers a delightful blend of elegance and simplicity. Thin chicken cutlets are gently coated in flour, pan-seared to a golden crisp, then simmered in a bright lemon-butter sauce that carries a subtle tang and richness. Adding capers brings a delightful briny touch to each bite. Ready in under 30 minutes, it’s a perfect dish for busy weeknights or casual entertaining that doesn’t skimp on flavor.

I first made this recipe trying to match my grandmother’s signature dish from her cozy Italian restaurant. After many attempts, this version finally earned her seal of approval and has been a family favorite ever since.

Ingredients

• Boneless skinless chicken breasts: Thin slicing and pounding the chicken creates tender cutlets that cook quickly and evenly for perfect texture
• All purpose flour: Provides a delicate coating that helps develop a golden crust and also thickens the sauce slightly
• Olive oil and butter: The combo balances flavor and heat for a perfectly cooked and deliciously rich cutlet
• Fresh garlic: Adds aromatic depth that complements the sauce’s brightness
• White wine: Deglazes the pan and lends complexity, opt for a dry variety that you enjoy drinking for best results
• Chicken broth: Forms the savory base of the sauce while adding richness
• Fresh lemon juice: Brings essential acidity that brightens the entire dish
• Capers: Optional but highly recommended for their briny, tangy pop that transforms the sauce
• Fresh parsley: Adds color and a fresh herbal finish that lightens the dish

Step-by-Step Instructions

Prepare the Chicken:

Slice the chicken breasts horizontally to create thinner cutlets. Place them between sheets of plastic wrap and pound gently with a meat mallet or the bottom of a heavy pan until about one quarter inch thick. This helps ensure fast, even cooking and maximum tenderness.

Season and Dredge:

Season both sides of each chicken cutlet generously with salt and freshly ground black pepper. Place about a half cup of flour on a plate and lightly dredge each piece ensuring a thin, even coating. Shake off any excess flour. This thin coating helps form a delicate crust and later thickens the sauce just enough.

Cook the Chicken:

Heat a large skillet over medium high heat. Add two tablespoons of olive oil and two tablespoons of butter. Wait until the butter melts and the foaming subsides. Work in batches to avoid crowding the pan, cooking the chicken for two to three minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a warm plate and tent loosely with foil to keep warm.

Build the Sauce Base:

Without cleaning the pan, add minced garlic and cook for about 30 seconds until fragrant but not browned. Immediately pour in the white wine and use a wooden spoon to scrape up all the browned bits stuck to the pan bottom. Let the wine reduce by half which takes about two minutes. This builds flavor and complexity.

Develop the Sauce:

Add the chicken broth and fresh lemon juice to the pan. Bring the mixture to a gentle simmer and cook for three to four minutes until the sauce reduces slightly and thickens a bit. This concentration intensifies the flavors and improves the texture.

Finish the Dish:

Lower the heat to low and stir in the remaining two tablespoons of butter along with the capers if using. Swirl the pan gently until the butter melts completely and incorporates into the sauce. Return the chicken to the pan with any accumulated juices. Spoon the sauce over the chicken and simmer gently for one to two minutes allowing the flavors to marry.

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Storage Tips

You can prepare the chicken up to 24 hours in advance. Pound, slice, and season the cutlets then cover and refrigerate. You may also prep your ingredients ahead by chopping and measuring, which speeds things up on cooking day. Leftover scallopini keeps well for up to three days in the fridge. Reheat gently on the stove with a splash of chicken broth to keep the sauce creamy and fresh.

Ingredient Substitutions

If you do not have white wine use extra chicken broth with a splash of white wine vinegar or lemon juice to mimic the acidity. A small amount of Dijon mustard stirred into the sauce adds depth when wine is omitted. For a dairy-free version swap out the butter for olive oil or dairy-free butter and add a pinch of nutritional yeast for richness.

Serving Suggestions

Chicken scallopini is fantastic served over angel hair pasta tossed with butter and parsley. Roasted asparagus or green beans add a lovely crunch and keep the meal light and balanced. A simple arugula salad dressed with lemon and olive oil echoes the main dish’s flavors and makes a perfectly harmonious starter.

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Cultural Context

Scallopini is an Italian classic where thin slices of meat are lightly floured and cooked fast to retain tenderness. The lemon-butter sauce often accented with capers is well-loved in southern Italy, showcasing fresh flavors and simple ingredients typical of the Mediterranean kitchen. This version honors those old-world roots while being approachable for modern home cooks.

Pro Tips

• Make sure your pan is hot enough before adding the chicken to achieve a crisp golden crust
• Do not overcrowd the skillet or the chicken will steam rather than brown, cook in batches if needed
• When finishing the sauce add the butter off heat to prevent it from breaking and create a silky smooth texture

Recipe FAQs

→ What sides pair well with Chicken Scallopini?

Angel hair pasta tossed with butter and parsley, risotto, mashed potatoes, or roasted vegetables like asparagus and green beans complement the dish beautifully.

→ Can I prepare Chicken Scallopini ahead of time?

Yes, the chicken can be sliced and pounded up to 24 hours in advance and refrigerated. Ingredients can be prepped separately, and gentle reheating with broth helps refresh the sauce.

→ What's a good substitute for white wine in the sauce?

Extra chicken broth with a splash of white wine vinegar or lemon juice works well. A touch of Dijon mustard adds extra depth of flavor.

→ How do I properly pound the chicken cutlets?

Place chicken breasts between plastic wrap or a ziplock bag and gently pound outward from the center to about 1/4 inch thickness using a meat mallet for even, quick cooking.

→ Why might the sauce appear greasy?

The sauce can separate if butter is added over too high heat. Remove from heat and whisk in cold butter gradually to emulsify and maintain smoothness.

→ Can this dish be made dairy-free?

Yes, substitute butter with olive oil or dairy-free butter alternatives. Adding nutritional yeast can provide a rich, savory layer to the sauce.