Chicken Scaloppine with Oregano

Elegant Italian cooking that’s secretly weeknight-easy. This chicken scaloppine starts by pounding boneless breasts thin, which is the whole trick: thin cutlets cook fast and evenly, staying tender and juicy where a thick breast would dry out.

A light dusting of flour, with the excess tapped off, gives the chicken a delicate golden crust and helps thicken the pan sauce later.

A mix of butter and olive oil is the smart move for searing. The oil lets you get the butter hot enough to brown the chicken golden without it burning.

Once the cutlets are seared, a sprinkle of oregano and a splash of dry white wine deglaze the pan into a quick, savory sauce. Let it reduce, then serve right away while everything’s hot and juicy. The whole thing comes together in about half an hour.

Chef Tips

• Pound the breasts thin and even so they cook fast and stay tender.
• Tap off excess flour after dredging for a light crust, not a gummy one.
• Use butter and oil together so the butter can brown the chicken without burning.
• Don’t overcook; thin cutlets are done in just a few minutes per side.

Variations

• Add a squeeze of lemon or some capers for a piccata-style finish.
• Stir sliced mushrooms into the pan sauce.
• Use veal or pork cutlets in place of chicken.