Classic Chicken Scallopini (Printer-Friendly)
Thin chicken cutlets pan-seared and simmered in a bright lemon-butter sauce with capers and fresh parsley.
# What You’ll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts (thinly sliced and pounded to 0.25 inch)
→ Dry Goods
02 -
0.33 cup all-purpose flour
→ Fats & Oils
03 -
2 tablespoons extra virgin olive oil
04 -
4 tablespoons unsalted butter, divided
→ Aromatics & Herbs
05 -
2 cloves garlic, minced
06 -
2 tablespoons fresh parsley, chopped
→ Liquids
07 -
0.5 cup dry white wine
08 -
0.75 cup low-sodium chicken broth
09 -
3 tablespoons fresh lemon juice
→ Condiments
10 -
1 tablespoon capers (optional)
→ Seasonings
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps to Make This:
01 -
Slice the chicken breasts horizontally into thinner cutlets. Place between two sheets of plastic wrap and gently pound with a meat mallet or heavy pan until the thickness is approximately 0.25 inch. Set aside.
02 -
Season both sides of the chicken cutlets generously with salt and freshly ground black pepper. Place the flour on a shallow plate and lightly dredge each piece, shaking off excess flour to create a thin, even coating.
03 -
Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Once the butter melts and foaming subsides, cook chicken cutlets in batches to avoid overcrowding. Sear for 2 to 3 minutes on each side until golden brown and thoroughly cooked. Transfer to a plate and tent loosely with foil to keep warm.
04 -
In the same skillet, without cleaning it, add minced garlic and saute for 30 seconds until fragrant but not browned. Immediately pour in the white wine, scraping up browned bits from the pan bottom with a wooden spoon. Allow the wine to reduce by half, about 2 minutes.
05 -
Add chicken broth and fresh lemon juice to the skillet. Bring to a simmer and cook for 3 to 4 minutes until the sauce slightly thickens and intensifies in flavor.
06 -
Reduce heat to low and add the remaining 2 tablespoons butter and capers, if using. Swirl the pan until the butter melts fully and the sauce emulsifies. Return the chicken to the skillet along with any juices accumulated on the plate. Spoon sauce over the cutlets and gently simmer for 1 to 2 minutes to meld flavors. Garnish with chopped parsley before serving.
# Additional Notes:
01 -
For a dairy-free alternative, substitute butter with additional olive oil or a plant-based butter and consider adding nutritional yeast for a savory finish.
02 -
Avoid overcrowding the pan when searing the chicken to ensure a golden crust instead of steaming.
03 -
Adjust lemon juice to taste as acidity can vary between lemons.