Chicken Scallopini is a classic Italian-American dish featuring thinly sliced chicken breast that’s lightly dredged in flour, pan-seared, and finished with a flavorful sauce—usually lemon, white wine, or a mushroom-based reduction. It’s quick, elegant, and perfect for weeknights or entertaining.
🍋 Classic Chicken Scallopini (Lemon-Caper Style)
🐓 Ingredients:
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2 large boneless, skinless chicken breasts, sliced horizontally into thin cutlets (or use chicken cutlets)
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½ cup all-purpose flour, for dredging
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Salt and pepper
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2–3 tbsp olive oil or butter
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⅓ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
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½ cup chicken broth
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2 tbsp lemon juice
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2 tbsp capers (rinsed)
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Fresh parsley, chopped (for garnish)
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Optional: 1 tbsp butter (to finish the sauce)
🔥 Instructions:
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Prep Chicken:
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Slice breasts into cutlets and pound them to about ¼-inch thickness (if needed).
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Season both sides with salt and pepper.
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Dredge & Sear:
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Lightly dredge chicken in flour, shaking off excess.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken until golden and just cooked through (about 3 minutes per side). Remove and set aside.
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Make Sauce:
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In the same skillet, deglaze with white wine—scraping up browned bits.
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Add chicken broth, lemon juice, and capers.
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Simmer for a few minutes until slightly reduced.
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Finish:
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Return chicken to skillet to warm through.
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Optional: Swirl in 1 tbsp butter for a silkier sauce.
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Serve:
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Garnish with fresh parsley.
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Pair with angel hair pasta, mashed potatoes, or sautéed vegetables.
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🍄 Variations:
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Mushroom Scallopini: Add sautéed mushrooms and use Marsala wine instead of lemon and capers.
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Creamy Version: Stir in a splash of heavy cream for a richer sauce.
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Gluten-Free: Use rice flour or almond flour for dredging.