Classic Chicken Scallopini

Classic chicken scallopini delivers elegance and ease all in one skillet The thin chicken cutlets quickly take on a crispy golden crust then soak up a vibrant lemon butter sauce that makes every bite bright yet comforting I love how this recipe brings restaurant flavor to weeknight dinners and always gets rave reviews when guests come over

I first made this version trying to channel my grandmother’s tiny Italian trattoria and after years of trial and error it is now the dish my family requests over and over

Ingredients

• Boneless skinless chicken breasts: Thinly sliced and pounded for quick cooking and a super tender finish Choose fresh or air chilled if possible for the juiciest results
• All purpose flour: Lightly coats the cutlets so they crisp beautifully and gives body to the sauce Look for unbleached flour for best flavor
• Olive oil and butter: Olive oil boosts the pan temperature for crisp browning while butter adds classic richness Choose a good quality extra virgin olive oil and unsalted butter
• Fresh garlic: Gives the sauce aromatic depth Use fresh cloves for the boldest flavor
• White wine: A dry white wine adds complexity and helps lift the flavorful browned bits from the pan Cook with a bottle you would enjoy drinking
• Chicken broth: Makes the sauce full bodied and savory Opt for a low sodium broth so you can control saltiness
• Fresh lemon juice: The star of the sauce brings light zing and balances richness Fresh squeezed is best for brightness
• Capers: Optional but highly recommended for their briny bite that adds a true Italian touch Rinse well before adding
• Fresh parsley: Brings color and a fresh herbal lift to finish the dish Flat leaf parsley tends to taste more vibrant

Step-by-Step Instructions

Prepare the Chicken:

Slice each chicken breast horizontally to get thin cutlets Place them between pieces of plastic wrap Pound the chicken to about one quarter inch thick with a meat mallet or heavy skillet This helps them cook evenly and stay juicy

Season and Dredge:

Sprinkle both sides of the chicken with salt and freshly ground black pepper Pour some flour onto a plate and lightly coat each piece of chicken making sure there is just a thin even layer Tap off any extra flour The flour is essential for building a delicate crust and richening the sauce

Cook the Chicken:

Heat a large skillet over medium high When hot add olive oil and butter swirling to combine Once the butter foams place the chicken in a single layer and do not crowd the pan Sear 2 to 3 minutes per side until golden and cooked through Set aside on a plate and loosely cover to keep warm

Build the Sauce Base:

In the same pan add minced garlic and let it sizzle for about 30 seconds The fragrance is key but do not let it brown Pour in the white wine right away and scrape the pan bottom well with a wooden spoon Let it reduce by half which should take two minutes or so

Develop the Sauce:

Pour chicken broth and lemon juice into the pan Bring to a simmer letting it bubble 3 to 4 minutes so the flavors concentrate and sauce thickens a bit

Finish the Dish:

On low heat add the remaining butter and capers swirl the pan until the butter melts and blends into the sauce Return chicken to the pan along with any juices Spoon sauce over the cutlets and simmer everything together for one to two minutes so the juices and flavors meld

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Capers are my absolute favorite detail They may look small and simple but they wake up the lemon sauce and transport me back to family Sunday dinners in Sicily My favorite part is watching someone new try this dish and their eyes light up at that tangy pop from the capers

Storage Tips

Leftover scallopini keeps well in the refrigerator for up to three days Store cutlets and sauce together in an airtight container To reheat use a skillet over low heat and add a little splash of broth to revive the sauce

Ingredient Substitutions

If you do not have white wine use extra chicken broth with a splash of white wine vinegar or even a little extra lemon juice For a dairy free dish swap all butter for olive oil and add a sprinkle of nutritional yeast for richness If you are out of capers try chopped green olives

Serving Suggestions

Serve over a bed of tender angel hair pasta or simple mashed potatoes to soak up the lemony sauce Roasted green beans asparagus or a quick arugula salad add the perfect fresh contrast in flavor and color

A Little History

Chicken scallopini traces its roots to Southern Italy where thin cuts of meat are quickly pan seared and napped in lively sauces My version honors both tradition and my grandmother’s wise advice that sometimes the simplest flavors are the best ones worth sharing

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Recipe FAQs

→ What sides pair well with chicken scallopini?

Angel hair pasta tossed in butter and parsley works beautifully, as do creamy risottos or mashed potatoes. Roasted asparagus or green beans provide a fresh, colorful contrast.

→ Can chicken scallopini be made ahead of time?

Yes, chicken can be sliced and pounded up to 24 hours in advance and kept refrigerated. Ingredients like garlic and chopping can also be prepped earlier to streamline cooking.

→ What’s the best substitute for white wine in the sauce?

Extra chicken broth with a splash of white wine vinegar or lemon juice works well. Adding a small touch of Dijon mustard can deepen the sauce’s flavor.

→ How do I properly pound chicken for this dish?

Place chicken breasts between plastic wrap or inside a ziplock bag and gently pound outward from the center to about 1/4-inch thickness using a meat mallet or heavy pan.

→ Why might the sauce appear greasy sometimes?

Adding butter over high heat can cause the sauce to break, leading to a greasy appearance. It’s best to remove the pan from heat before whisking in cold butter gradually.

→ Is it possible to make this dish dairy-free?

Yes, you can substitute butter with olive oil or dairy-free butter alternatives. Adding a bit of nutritional yeast can help maintain a rich, savory finish.