Classic Chicken Scallopini

Classic chicken scallopini delivers an elegant and easy dinner that feels fancy without the fuss. Thin chicken cutlets get a light flour coating, pan-seared to a golden crust, then bathed in a bright lemon-butter sauce enriched by white wine and optional capers for that extra burst of flavor. This dish comes together in under thirty minutes and pairs beautifully with simple sides, making it perfect for weeknight meals or when entertaining.

I first tried making this scallopini to recreate my grandmother’s beloved signature dish from her small Italian restaurant. After many attempts, this version finally earned her approval and now regularly graces my dinner table.

Ingredients

• Boneless skinless chicken breasts: Tender cutlets that cook quickly and evenly
• All purpose flour: Creates a delicate coating that helps the chicken brown beautifully
• Olive oil and butter: Combined for optimal flavor and perfect cooking temperature
• Fresh garlic: For aromatic depth in the sauce
• White wine: That deglazes the pan and adds complexity choose a dry variety you enjoy drinking
• Chicken broth: Forms the savory base of the sauce
• Fresh lemon juice: Brings a bright essential acidity to elevate the flavors
• Capers: Optional but highly recommended for their briny burst that enhances the dish
• Fresh parsley: Adds a fresh herbaceous finish and vibrant color

Instructions

Prepare the Chicken:

Slice chicken breasts horizontally to create thin cutlets. Place between plastic wrap and pound to about one quarter inch thickness using a meat mallet or heavy pan. This step ensures quick and even cooking as well as maximum tenderness.

Season and Dredge:

Season both sides of the chicken generously with salt and freshly ground black pepper. Place flour on a plate and lightly dredge each cutlet, shaking off excess flour. The flour not only creates a delicate crust but also helps to thicken the sauce later.

Cook the Chicken:

Heat a large skillet over medium-high heat. Add two tablespoons olive oil and two tablespoons butter and wait until the butter melts and the foaming subsides. Cook the chicken in batches so the pan does not overcrowd, about two to three minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.

Build the Sauce Base:

Without cleaning the pan, add minced garlic and cook for about thirty seconds until fragrant but not browned. Immediately pour in white wine and use a wooden spoon to scrape the flavorful browned bits from the skillet’s bottom. Let the wine reduce by half which should take about two minutes.

Develop the Sauce:

Add chicken broth and lemon juice to the pan and bring to a simmer. Let this cook for three to four minutes until the sauce reduces and begins to thicken slightly. This concentrates the flavors creating a richer texture.

Finish the Dish:

Reduce the heat to low and add the remaining two tablespoons of butter along with capers if using. Swirl the pan until the butter melts and incorporates into the sauce. Return the cooked chicken to the pan with any juices from the plate. Spoon sauce over the chicken and simmer gently for one to two minutes to meld the flavors.

Capers completely transformed this dish for my Italian neighbor who recognized that authentic Mediterranean flavor from her childhood in Sicily and told me it was the capers that made all the difference bringing that true Italian touch.

Storage tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat with a splash of chicken broth to revive the sauce without drying out the chicken. Avoid microwaves as they tend to toughen the meat and break the sauce.

Ingredient substitutions

If you do not have white wine, extra chicken broth with a splash of white wine vinegar or lemon juice can work well. Adding a touch of Dijon mustard can help mimic the complexity of wine. For a dairy-free version substitute butter with olive oil or plant-based butter and add a pinch of nutritional yeast for savory depth.

Serving suggestions

Serve the chicken with angel hair pasta dressed simply with butter and parsley to soak up the lemony sauce. Roasted asparagus or green beans complement the dish both in color and texture and a light arugula salad dressed with lemon and olive oil makes an excellent starter.

Serve immediately for the best texture. Pair with simple sides like pasta or roasted vegetables to make a complete elegant meal.

FAQs About This Recipe

→ What sides pair well with chicken scallopini?

Angel hair pasta, risotto, mashed potatoes, or roasted vegetables like asparagus and green beans complement it perfectly.

→ Can this dish be prepared ahead of time?

Yes, chicken can be sliced, pounded, and seasoned up to 24 hours in advance. Reheat gently with broth to preserve the sauce’s texture.

→ What can I use as a substitute for white wine in the sauce?

Extra chicken broth with a splash of white wine vinegar or lemon juice works well. A little Dijon mustard can also deepen the flavor.

→ How do I properly pound chicken for this dish?

Place chicken between plastic wrap or in a bag and gently pound outward from the center to about 1/4 inch thickness for even cooking.

→ Why might the sauce appear greasy or separated?

Adding butter over high heat can break the sauce. Remove from heat and whisk in cold butter slowly to emulsify and create a smooth finish.

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

Yes, substitute butter with olive oil or a dairy-free butter alternative, and add nutritional yeast for a rich, savory note.