Classic Chicken Scallopini (Printable Version)
Thin chicken cutlets sautéed and simmered in lemon-butter sauce with capers and parsley garnish.
# Ingredients:
→ Chicken
01 -
400 grams boneless skinless chicken breasts, thinly sliced 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 chicken broth
08 -
45 milliliters fresh lemon juice
09 -
15 grams capers, optional
→ Garnish
10 -
10 grams fresh parsley, chopped
→ Seasoning
11 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Slice chicken breasts horizontally into thinner cutlets. Place between plastic wrap and pound to a uniform thickness of approximately 6 millimeters for even, quick cooking.
02 -
Season both sides of each cutlet generously with salt and freshly ground black pepper. Lightly dredge in all-purpose flour, shaking off any excess to ensure a thin, even coating that promotes browning.
03 -
Heat a large skillet over medium-high heat. Add 30 milliliters olive oil and 30 grams butter. Once butter has melted and foaming subsides, cook chicken in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer cooked cutlets to a plate and tent with foil to keep warm.
04 -
In the same skillet, without cleaning, add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in 120 milliliters dry white wine, scraping up browned bits from the pan. Simmer until the wine reduces by half, approximately 2 minutes.
05 -
Add 120 milliliters chicken broth and 45 milliliters fresh lemon juice. Bring to a simmer and cook for 3 to 4 minutes until the sauce thickens slightly and concentrates flavor.
06 -
Reduce heat to low. Stir in remaining 30 grams butter and capers if using, swirling pan until butter is fully incorporated. Return chicken cutlets along with accumulated juices to the pan. Spoon sauce over the cutlets and simmer gently for 1 to 2 minutes to meld flavors. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
Ensure the pan is properly heated before adding chicken to achieve a golden crust. Avoid overcrowding the skillet to prevent steaming. Adjust lemon juice to taste as acidity may vary.
02 -
This dish can be partially prepared up to 24 hours in advance by slicing and pounding chicken, then storing refrigerated. Reheat gently with a splash of broth to preserve sauce quality.
03 -
For a dairy-free variation, substitute butter with olive oil or a plant-based alternative and consider adding nutritional yeast for richness.