5 from 360 votes
Chicken Scallopini
Chicken Scallopini features thin chicken breast cutlets lightly dredged in flour and pan-fried to a golden brown. The dish is finished with a lemon and white wine sauce enriched with capers and butter, offering a bright, tangy flavor balanced by the richness of the sauce. It’s a refined yet simple main course that highlights the chicken’s tenderness and the sauce’s delicate acidity.
Cook Time
15 mins
Total Time
15 mins
Servings:
4
servings
Calories:
393 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 393
% 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.