Classic Chicken Scallopini (Printable Version)
Thin chicken cutlets in lemon-butter sauce with capers and parsley. Ready in under 30 minutes for a flavorful meal.
# Ingredients:
→ Chicken
01 -
450 grams boneless skinless chicken breasts, sliced horizontally and pounded to 6 mm thickness
→ Coating
02 -
60 grams all-purpose flour
→ Fats
03 -
30 milliliters olive oil
04 -
60 grams unsalted butter, divided
→ Sauce
05 -
2 cloves fresh garlic, minced
06 -
120 milliliters dry white wine
07 -
120 milliliters low-sodium chicken broth
08 -
30 milliliters fresh lemon juice
09 -
15 grams capers, rinsed and drained (optional)
→ Garnish
10 -
15 grams fresh parsley, chopped
# Steps:
01 -
Slice the chicken breasts horizontally to create thinner cutlets. Place between plastic wrap and pound with a meat mallet to approximately 6 mm thickness for even cooking and tenderness.
02 -
Season both sides of the chicken generously with salt and freshly ground black pepper. Lightly dredge each cutlet in flour, shaking off any excess to form a thin, even coating.
03 -
Heat a large skillet over medium-high heat. Add olive oil and 30 grams butter until melted and foam subsides. Cook chicken in batches to avoid overcrowding, searing for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
04 -
Using the same pan, add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in white wine and scrape up browned bits from the pan with a wooden spoon. Reduce wine by half over approximately 2 minutes.
05 -
Add chicken broth and fresh lemon juice. Bring to a simmer and cook for 3 to 4 minutes until the sauce reduces slightly and thickens, enhancing flavor concentration.
06 -
Reduce heat to low and stir in the remaining 30 grams butter and capers if used. Return the chicken and any released juices to the pan. Spoon sauce over the chicken and gently simmer for 1 to 2 minutes to meld flavors.
07 -
Sprinkle chopped fresh parsley over the chicken before serving to add color and herbaceous brightness.
# Notes:
01 -
Allow the pan to get fully hot before adding chicken to ensure a golden crust. Avoid overcrowding the pan to prevent steaming. Adjust lemon juice to taste as acidity varies among lemons. For dairy-free preparation, substitute butter with olive oil or plant-based alternatives.