Classic Chicken Scallopini

This classic chicken scallopini recipe transforms ordinary chicken breasts into a restaurant-quality dinner that feels fancy but comes together in just 30 minutes. The tender chicken cutlets bathed in a bright lemon-butter sauce create a meal that's both elegant and comforting for any night of the week.

I first made this scallopini when trying to recreate my grandmother's signature dish from her small Italian restaurant. After years of tweaking, this version finally earned her nod of approval, which is why it remains a staple in my dinner rotation.

Ingredients

• Boneless skinless chicken breasts: Thin slicing and pounding creates tender cutlets that cook quickly and evenly
• All purpose flour: Creates a delicate coating that helps the chicken brown beautifully
• Olive oil and butter: The combination gives you the perfect balance of flavor and proper cooking temperature
• Fresh garlic: Adds aromatic depth to the sauce
• White wine: Deglazes the pan and adds complexity to the sauce; use a dry variety you would drink
• Chicken broth: Forms the body of the sauce and adds savory richness
• Fresh lemon juice: Brightens the entire dish with essential acidity
• Capers: Optional but highly recommended for their briny pop of flavor
• Fresh parsley: Adds color and a fresh herbaceous finish

Step-by-Step Instructions

Prepare the Chicken:

Slice chicken breasts horizontally to create thinner cutlets. Place between plastic wrap and pound to about 1/4 inch thickness using a meat mallet or heavy pan. This ensures quick even cooking and 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 piece of chicken ensuring a thin even coating while shaking off excess. The flour creates a delicate crust and helps thicken the sauce later.

Cook the Chicken:

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil and 2 tablespoons butter until butter is melted and foaming subsides. Working in batches to avoid crowding cook chicken for 2 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.

Build the Sauce Base:

In the same pan without cleaning it add minced garlic and cook for 30 seconds until fragrant but not browned. Immediately add white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine reduce by half about 2 minutes.

Develop the Sauce:

Pour in chicken broth and lemon juice bring to a simmer and cook for 3 4 minutes until the sauce begins to reduce and thicken slightly. This concentration intensifies the flavors and creates a more luxurious texture.

Finish the Dish:

Reduce heat to low and add remaining 2 tablespoons butter and capers if using swirling the pan until butter is melted and incorporated. Return chicken to the pan along with any accumulated juices. Spoon sauce over the chicken and simmer gently for 1 2 minutes allowing the flavors to meld together.

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The capers might seem like a small addition but they completely transform this dish. I remember serving this to my Italian neighbor who immediately recognized the flavor from her childhood in Sicily. She told me it was the capers that made all the difference bringing that authentic Mediterranean touch.

Make Ahead Options

This chicken scallopini can be partially prepared in advance to make dinner even quicker. Pound and slice the chicken up to 24 hours ahead and store covered in the refrigerator. You can also prepare the ingredients separately measuring and chopping everything ahead of time. The completed dish is best enjoyed fresh but leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to revive the sauce.

Perfect Pairings

Chicken scallopini shines when served alongside simple sides that complement without competing. Angel hair pasta tossed with a bit of butter and parsley makes an ideal base for soaking up the delicious sauce. Roasted asparagus or green beans add color and nutrition while maintaining the Italian theme. For a complete meal consider starting with a light arugula salad dressed with lemon and olive oil to echo the flavors in the main course.

Common Substitutions

This recipe adapts beautifully to what you have on hand. No chicken breasts? Boneless pork chops pounded thin work wonderfully as a variation called pork scallopini. If you avoid alcohol substitute additional chicken broth with a teaspoon of white wine vinegar for complexity. Gluten free eaters can use rice flour or cornstarch for dredging with excellent results. For a dairy free version use all olive oil and finish the sauce with a splash of coconut cream instead of butter.

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Serve this to impress your guests or simply treat yourself to restaurant-quality elegance at home.

Frequently Asked Questions

→ What sides pair well with Chicken Scallopini?

Chicken Scallopini pairs beautifully with angel hair pasta, mashed potatoes, or risotto to soak up the delicious sauce. For vegetables, consider roasted asparagus, sautéed spinach, or a simple arugula salad with lemon vinaigrette.

→ Can I make Chicken Scallopini ahead of time?

While best served fresh, you can prepare components ahead of time. Pound and season the chicken up to a day before, and store covered in the refrigerator. The dish can be fully cooked and gently reheated, though the sauce may need a splash of broth and fresh butter to revive it.

→ What's the best substitute for white wine in this dish?

If avoiding alcohol, simply use additional chicken broth with a teaspoon of white wine vinegar or extra lemon juice to replicate the acidity. For more depth, you could add a teaspoon of Dijon mustard to the sauce.

→ How do I properly pound chicken for scallopini?

Place chicken breasts between two sheets of plastic wrap or inside a large ziplock bag. Using the flat side of a meat mallet, pound from the center outward with gentle, even strokes until the chicken is approximately 1/4 inch thick throughout.

→ Why is my scallopini sauce breaking or looking greasy?

A broken sauce typically results from heat that's too high when adding butter. To fix this, remove the pan from heat and whisk in cold butter pieces gradually. For prevention, ensure the sauce is just simmering (not boiling) and add cold butter pieces one at a time, swirling rather than stirring.

→ How can I make this dish dairy-free?

Replace butter with additional olive oil or a high-quality dairy-free butter alternative. The sauce won't be quite as rich but will still be delicious. You might add a teaspoon of nutritional yeast to help compensate for the lost buttery flavor.