This chicken scallopini recipe is a simple but savory dish that’s table-ready in minutes.
Tender strips of chicken are pan-fried in a buttery lemon sauce with capers for an elegant, Italian bistro-worthy dish.
You’ll Want To Make This Chicken Scallopini on Repeat Because…
- The chicken in this recipe is juicy and tender.
- Dredging in flour and pan frying gives it a golden crispy exterior.
- But the sauce…butter, broth, lemon, and flour as the thickener make this lusciously good.
- The result is a perfect match between the crispy juicy chicken and the slightly tangy and creamy sauce.
Ingredients
Chicken Cutlets: Use chicken cutlets that are about ½” thick, or boneless/skinless chicken breasts and flatten them to ½” thickness with a meat mallet before slicing.
Sauce: Sauces with fewer ingredients require the best quality, so go for real butter and a squeeze of fresh lemon juice.
Variations
- Go full zest and add a DIY lemon pepper blend with the seasoned flour in Step 2 and a sprinkle of red pepper flakes for a pop of color.
- Fresh herbs like basil, oregano, or thyme will also add fresh flavor and an elegant appearance.
- No chicken? No problem! ‘Scallopini’ refers to thin, boneless slices of meat, so you could use veal or pork as well.
- You can also zest some lemon over the finished dish as a garnish.
How to Make Chicken Scallopini
- Cook chicken cutlets in seasoned flour until browned and transfer to a plate.
- Cook flour in butter and whisk in the remaining ingredients until smooth and thickened.
- Return chicken to the pan and simmer until heated through (recipe below).
- Season and garnish with lemon zest, lemon slices, or fresh herbs.
Tips for Success
- Pat the chicken dry with a clean dish towel or paper towel before dredging for the best coating.
- This dish works best if the cutlets have plenty of room to brown on all sides, so cook in batches to avoid overcrowding the pan.
- Deglaze the pan with white wine or broth after removing the chicken at the end of Step 3. This means using wine and a spatula to scrape up the flavorful bits of chicken-seasoned bits stuck to the bottom of the pan, adding tons of tasty flavor to the sauce!
Serving and Storing Chicken Scallopini
Chicken scallopini is perfect served over any pasta, rice, or mashed potatoes. Sauteed mushrooms, asparagus, and peas add flavor and visual interest to chicken scallopini as well.
Keep leftover chicken scallopini in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or stovetop with a little chicken broth to loosen the sauce.
Freeze portions in zippered bags for up to one month. Thaw in the refrigerator before reheating.
Chicken Scallopini Goes Great With…
Did you make this Chicken Scallopini recipe? Leave a comment and a rating below!
Chicken Scallopini Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken cutlets or 2 large chicken breasts cut in half lengthwise, ½-inch thick
- salt and pepper to taste
- ¼ cup all-purpose flour
Sauce
- ¼ cup salted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1½ tablespoons fresh lemon juice
- 2 tablespoons capers
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and black pepper and dredge in ¼ cup flour.
- Add the chicken to the skillet and cook 2 to 3 minutes per side or until browned. Transfer the chicken to plate and cover to keep warm.
- Add the butter and 2 tablespoons flour to the skillet and cook for 2 minutes.
- Whisk in the chicken broth a bit at a time until smooth. Add the lemon juice and capers and simmer for 2 minutes until thickened.
- Add the chicken, along with any juices, and simmer for an additional 2 to 3 minutes.
- Season with salt and pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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