Classic chicken scallopini delight

Classic chicken scallopini delivers elegance and ease in one dish. Thinly pounded chicken cutlets are lightly coated with flour, pan seared to a beautiful golden brown, and finished in a bright and buttery lemon sauce with optional capers adding a punch of flavor. This comforting meal comes together in under 30 minutes and offers a restaurant quality experience that is perfect for busy weeknights or casual entertaining.

I first made this scallopini trying to recreate my grandmother’s signature Italian dish. It has become a goto in my kitchen, especially when I want something fancy that is still simple enough for a weekday.

Ingredients

• Boneless skinless chicken breasts: for quick cooking and tender texture choose evenly sized pieces for uniform thickness
• All purpose flour: provides a light crust and helps thicken the sauce gently
• Olive oil and butter: create a perfect balance of flavor and heat control for cooking the chicken
• Fresh garlic: brings aromatic depth and warmth to the sauce
• Dry white wine: is essential for deglazing the pan and adding complexity pick one you enjoy drinking
• Chicken broth: lends a savory richness and forms the sauce’s base
• Fresh lemon juice: adds bright acidity that lifts the entire dish
• Capers: are optional but highly recommended for their briny pop of flavor
• Fresh parsley: provides a fresh, herbaceous finish and vibrant color

Instructions

Prepare the Chicken:

Slice chicken breasts horizontally to create thin cutlets approximately one quarter inch thick. Place each piece between plastic wrap and pound gently with a meat mallet or heavy pan to this thickness. This ensures the chicken cooks quickly and stays tender.

Season and Dredge:

Season both sides generously with salt and freshly ground black pepper. Pour flour onto a plate and lightly dredge each chicken piece shaking off any excess flour. This thin coating helps the chicken brown evenly and thickens the sauce during cooking.

Cook the Chicken:

Heat a large skillet over medium high heat. Add two tablespoons each of olive oil and butter. Once the butter is melted and the foam subsides add chicken cutlets to the pan in a single layer working in batches if needed to avoid crowding. Cook for two to three minutes per side until golden brown and cooked through. Transfer cooked chicken to a plate and tent loosely with foil to keep warm.

Build the Sauce Base:

Do not clean the pan after cooking the chicken. Add minced garlic to the skillet and cook for about thirty seconds until fragrant but not browned. Pour in white wine to deglaze using a wooden spoon to scrape up all brown bits stuck to the bottom. Let the wine reduce by half which should take around two minutes.

Develop the Sauce:

Add chicken broth and fresh lemon juice to the pan and bring to a simmer. Let it cook for three to four minutes until the sauce begins to reduce and thicken slightly. This concentrates the flavors and gives the sauce a richer texture.

Finish the Dish:

Lower the heat to a gentle simmer and add the remaining two tablespoons of butter along with capers if using. Swirl the pan until the butter melts into the sauce. Return the chicken to the skillet along with any accumulated juices. Spoon sauce over the chicken and let it simmer gently for one to two minutes to meld the flavors before serving.

The buttery lemon sauce and tender chicken come together to create a dish that feels special yet approachable — one that has earned nods from Italian family members familiar with the classic.

Make Ahead Options

Chicken scallopini can be partially prepared in advance to save time. Pound and slice the chicken up to 24 hours before cooking and store it in the refrigerator covered tightly. It is helpful to have all ingredients pre measured and chopped before starting the cooking process. This dish is best served fresh but leftovers can be stored in the fridge for up to three days and gently reheated on the stovetop with a splash of chicken broth to restore the sauce’s consistency.

Perfect Pairings

Angel hair pasta tossed simply with butter and parsley is perfect for soaking up the lemon sauce. Roasted asparagus or green beans add fresh texture and color while keeping with the Italian theme. A light arugula salad dressed with extra lemon and olive oil balances the richness of the skillet sauce and rounds out the meal.

Cultural Context

Chicken scallopini is rooted in Italian tradition where thinly sliced meat is quickly cooked and dressed with bright sauces often featuring lemon and capers. This method highlights simplicity and quality of ingredients rather than heavy seasoning embracing the rustic elegance found in Italian country cooking. The dish’s timeless appeal lies in its perfect balance of textures and flavors that feel both comforting and refined.

This classic chicken scallopini is elegant, quick, and perfect for weeknight dinners or casual entertaining. It comes together fast while still feeling special.

Common Questions About Recipes

→ What sides pair well with chicken scallopini?

Angel hair pasta, risotto, mashed potatoes, or roasted vegetables like asparagus and green beans complement this dish beautifully.

→ Can I prepare chicken scallopini ahead of time?

Yes, you can pound and slice the chicken up to 24 hours in advance, refrigerate it, and reheat gently with broth before serving.

→ What's a good substitute for white wine in the sauce?

Extra chicken broth combined with a splash of white wine vinegar or lemon juice works well, and a touch of Dijon mustard adds depth.

→ How should I pound chicken for scallopini?

Place chicken between plastic wrap or in a ziplock bag, then gently pound outward from the center to about 1/4 inch thickness for even cooking.

→ Why might my sauce appear greasy or broken?

This can happen if butter is added over high heat; remove the pan from heat and whisk in cold butter gradually to emulsify the sauce.

→ Is it possible to make this dish dairy-free?

Yes, substitute butter with olive oil or dairy-free alternatives and add nutritional yeast for a savory depth.