Chicken Scallopine
Submitted by Sinder
Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.
YIELD
3 servingsPREP
10 minCOOK
20 minREADY
30 minThis is Italian cooking at its most honest: a few quality ingredients, solid technique, and dinner on the table before you’ve even set it.
Pounded chicken breasts get dredged in seasoned flour and seared in sizzling butter until crisp and golden.
The pan sauce practically makes itself: white wine and lemon juice hit the hot skillet, lifting all those browned bits into a glossy, tangy sauce.
Briny capers and a scattering of fresh parsley finish the plate with color and punch.
Kitchen Tips
- Pound the chicken between plastic wrap to an even ¼-inch thickness for quick, even cooking
- Chill the floured cutlets briefly so the coating sticks and crisps better in the pan
- Don’t crowd the skillet; work in batches to get a real golden sear instead of steaming
- Serve over angel hair pasta or with crusty bread to catch every drop of that lemony sauce
Ingredients
Directions
Bone and pound chicken breasts.
In a bowl mix flour, salt and pepper.
Dip cutlets in mixture and press firmly to coat.
Shake off excess. Chill. In a large skillet heat butter until it sizzles.
Sauté cutlets, 3 or 4 at a time, 2 to 3 minutes per side.
Drain on paper towels and keep warm until all are cooked.
Stir lemon juice and wine into drippings and scrape bottom to loosen particles.
Heat but don’t boil. Add capers.
Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley.
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