Chicken Scallopini
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
393 kcal
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Course
Main Course
Chicken Scallopini
Description
This Chicken Scallopini recipe starts with seasoning chicken cutlets and coating them with flour before cooking them in butter or olive oil until golden and cooked through. After the chicken is rested, a sauce is made in the same pan by deglazing with white wine and lemon juice, scraping up the flavorful browned bits. Cold butter is whisked into the sauce for gloss and smoothness, and capers are added to introduce a salty, briny note.
The sauce coats the chicken, adding moisture and a pleasant tang from the lemon and wine, while the capers provide a pop of sharpness. The chicken remains tender due to the cutlets’ thinness and brief cooking time. This combination creates a balanced dish of mild, buttery chicken with bright and savory accents from the sauce.
Serve the chicken with lemon wedges and garnish with minced parsley for freshness and color. The dish pairs well with simple sides such as vegetables, rice, or pasta that can soak up the sauce. The recipe yields four adult portions with two pieces each.
Make-ahead options include coating the chicken in flour and refrigerating it a day before cooking. Store leftovers covered in the refrigerator for up to four days. Clarified butter or ghee can be used in place of olive oil for frying to add richness and prevent browning issues. Dry white wine types like Chardonnay or Sauvignon Blanc work well for the sauce but can be substituted with broth if alcohol is to be avoided.
Ingredients
- 8 (3-ounce) chicken breast see note 1, cutlets
- salt freshly ground
- black pepper freshly ground
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or clarified butter (see note 2)
- 1/2 cup white wine see note 3, dry
- 1/4 cup lemon juice
- 1/4 cup capers drained
- 2 tablespoons butter cold
- parsley minced, for garnish, fresh
- lemon for serving, wedges
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
- Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chicken breast cutlets can be made by slicing breasts horizontally if pre-cut cutlets are unavailable.
- Either olive oil or clarified butter (such as ghee) may be used for pan-frying to achieve a golden crust.
- Dry white wine like Chardonnay or Sauvignon Blanc makes a suitable sauce deglazer; vegetable or chicken broth can substitute to avoid alcohol.
- The recipe yields four adult servings, each with two 3-ounce chicken pieces plus sauce.
- Coating the chicken flour one day in advance and refrigerating can save time on cooking day.
- Store any leftovers covered in the refrigerator for up to four days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 393kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 547mg | 23% |
| Potassium | 689mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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