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A close-up shot showcases a delicious plate of Chicken Scallopini, highlighting the golden-brown breading and savory sauce.

Best Chicken Scallopini Recipe

This Chicken Scallopini recipe delivers tender chicken cutlets in a luscious lemon-butter sauce. By understanding key cooking principles like protein denaturation, the Maillard reaction, and emulsification, you can achieve restaurant-quality results at home. This foolproof recipe ensures a delicious and satisfying meal every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Equipment

  • Meat mallet
  • Plastic wrap
  • shallow dish
  • large skillet
  • Spoon
  • Lemon wedge squeezer (optional)
  • measuring cups and spoons
  • cutting board
  • Chef's knife

Method
 

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to about 1/4-inch thickness.
  2. Season and Dredge: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  3. Sear the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches (do not overcrowd the pan), cook the chicken for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Make the Sauce: Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
  5. Deglaze and Emulsify: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes.
  6. Finish the Sauce: Stir in the lemon juice and bring to a simmer. Cook for another minute, then remove the skillet from the heat. Stir in the chopped parsley.
  7. Combine and Serve: Return the chicken to the skillet and spoon the sauce over the cutlets. Serve immediately with lemon wedges.

Notes

For best results, pound the chicken to a consistent 1/4-inch thickness. Avoid overcrowding the pan when searing to ensure proper browning. If the sauce separates, try whisking in a small pat of cold butter or a tablespoon of heavy cream. Chicken Scallopini is best served immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.