Classic Chicken Scallopini Dish

Classic chicken scallopini delivers elegance and ease in one dish. Thinly pounded chicken cutlets are lightly coated in flour, pan seared to a golden crust, then simmered in a bright lemon butter sauce with optional capers for an added zing. Finished with fresh parsley and served alongside your favorite sides, it is an ideal meal for busy weeknights or when you want to impress guests without spending hours in the kitchen. This recipe honors traditional Italian flavors while being simple enough to prepare any day of the week.

I first made this scallopini trying to recreate my grandmother's signature dish from her Italian restaurant. After fine tuning it over the years, this version finally earned her approval and became a regular favorite in my dinner rotation.

Ingredients

• Boneless skinless chicken breasts: Create tender cutlets that cook quickly and evenly when sliced and pounded thin
• All purpose flour: Creates a delicate coating that helps the chicken brown beautifully and thickens the sauce slightly
• Olive oil and butter: The combination provides flavor and proper cooking temperature for a golden crust
• Fresh garlic: Adds aromatic depth and a subtle pungency to the sauce
• White wine: Deglazes the pan while adding complexity; opt for a dry wine you enjoy drinking
• Chicken broth: Forms the body of the sauce offering savory richness
• Fresh lemon juice: Brightens the dish with essential acidity for balance
• Capers: Optional but highly recommended for their briny, tangy flavor that lifts the sauce
• Fresh parsley: Adds color and a fresh herbaceous finish

Instructions

Prepare the Chicken:

Slice chicken breasts horizontally to make thinner cutlets. Place the pieces between plastic wrap and pound to about 1/4 inch thickness using a meat mallet or heavy pan. This ensures fast even cooking and tenderness.

Season and Dredge:

Season both sides generously with salt and freshly ground black pepper. Pour flour on a plate and lightly coat each piece, shaking off any excess. The flour creates a delicate crust and will help thicken the sauce later.

Cook the Chicken:

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

Build the Sauce Base:

Without cleaning the pan, add the minced garlic to the remaining fat and cook for about 30 seconds until fragrant but not browned. Immediately pour in white wine and scrape up browned bits from the pan bottom with a wooden spoon. Allow the wine to reduce by half over roughly 2 minutes.

Develop the Sauce:

Add chicken broth and fresh lemon juice to the pan, bring to a simmer, and cook for 3 to 4 minutes until the sauce thickens slightly. This concentrates flavors and adds a luxurious texture.

Finish the Dish:

Turn heat to low and add the remaining butter and capers if using. Swirl the pan gently until the butter melts and blends into the sauce. Return chicken and any juices to the pan, spoon sauce over, and simmer gently for 1 to 2 minutes to meld flavors.

I remember serving this to my Italian neighbor who immediately recognized the flavor from her childhood in Sicily; she said the capers made all the difference.

Make Ahead Options

Chicken scallopini can be prepped ahead to save time. Pound and slice the chicken up to 24 hours in advance and store covered in the refrigerator. Ingredients like garlic, lemon juice, and broth can be measured and prepped earlier as well. This dish is best eaten fresh but leftovers will keep well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to refresh the sauce without drying out the chicken.

Perfect Pairings

Chicken scallopini pairs beautifully with light sides like angel hair pasta tossed with butter and parsley which soaks up the sauce perfectly. Roasted asparagus or green beans add both texture and color while maintaining the Italian theme. A fresh arugula salad dressed with lemon and olive oil offers a nice bright contrast and echoes the citrus notes of the main dish.

Leftovers and Storage

This dish is best eaten fresh but leftovers will keep well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to refresh the sauce without drying out the chicken.

Garnish with chopped parsley and serve with extra lemon wedges for brightness. This quick elegant dish tastes like restaurant quality with minimal effort.

Common Recipe Questions

→ What sides pair well with chicken scallopini?

Angel hair pasta, risotto, mashed potatoes, or roasted vegetables such as asparagus and green beans complement this dish perfectly.

→ Can this dish be prepared ahead of time?

Yes, you can pound and season the chicken up to 24 hours in advance and reheat gently with broth before serving for best results.

→ What can be used instead of white wine in the sauce?

Extra chicken broth combined with a splash of white wine vinegar or lemon juice works well; a touch of Dijon mustard can add depth.

→ How do I properly pound chicken for this dish?

Place chicken between plastic wrap or in a ziplock bag and gently pound outward from the center until about 1/4 inch thick for even cooking.

→ Why does my sauce sometimes look greasy?

The sauce can separate if butter is added over high heat. Remove from heat and whisk in cold butter gradually to help emulsify.

→ Is there a dairy-free version of this dish?

Yes, substitute butter with olive oil or dairy-free butter and consider adding nutritional yeast for a savory finish.