Classic chicken scallopini dish (Printer-Friendly Version)

Golden chicken cutlets in a bright lemon-butter sauce finished with parsley and optional capers.

# Ingredients Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts, thinly sliced and pounded to 0.25 inch thickness

→ Coating

02 - 0.5 cup all-purpose flour
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Cooking Fats

05 - 2 tablespoons olive oil
06 - 4 tablespoons unsalted butter, divided

→ Sauce

07 - 2 cloves garlic, minced
08 - 120 ml dry white wine
09 - 120 ml chicken broth
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon capers (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Directions:

01 - Slice chicken breasts horizontally, then place between plastic wrap and pound gently with a meat mallet to 0.25 inch thickness for even cooking and tenderness.
02 - Season both sides of the chicken cutlets with salt and freshly ground black pepper. Lightly dredge each piece in all-purpose flour, shaking off excess to create a thin, even coating.
03 - Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. When butter melts and foam subsides, cook chicken cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
04 - Using the same pan, add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in white wine and scrape up browned bits, allowing wine to reduce by half over approximately 2 minutes.
05 - Add chicken broth and lemon juice to the pan. Bring to a simmer and cook for 3 to 4 minutes until the sauce reduces slightly and thickens, intensifying flavors.
06 - Reduce heat to low and stir in remaining 2 tablespoons butter and capers if using, swirling until butter melts and incorporates. Return chicken to the pan along with any juices, spoon sauce over cutlets, and simmer gently for 1 to 2 minutes to meld flavors.

# Helpful Hints:

01 - Allow the pan to fully preheat before adding chicken to achieve a golden crust and avoid overcrowding to prevent steaming.
02 - Adjust lemon juice to taste before serving as acidity may vary.
03 - Leftovers can be refrigerated for up to 3 days and gently reheated with a splash of chicken broth to revive the sauce.
04 - For a dairy-free alternative, substitute butter with olive oil or dairy-free butter and add nutritional yeast for richness.

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