Chicken Scallopini is a quick and flavorful Italian dish that’s perfect for a busy weeknight or a special dinner.
Thinly sliced chicken cutlets are lightly dredged in flour, pan-seared until golden, and finished with a bright lemon-butter sauce or a rich Marsala wine reduction. It’s simple, fast, and packed with flavor.
I learned to make scallopini during a busy night at the restaurant—pounding the chicken evenly helps it cook quickly and stay juicy.
Dredging in flour is key for a light crust that holds onto the sauce. A dry white wine like Sauvignon Blanc works best for the sauce, but chicken stock is a great substitute.
This recipe is easy to adjust—try adding capers or switching to a creamy Marsala sauce. It’s restaurant-quality, made easy at home!
What Makes This Recipe Special?
- Easy but Elegant: Quick enough for a weeknight but impressive enough for guests.
- Bright, Balanced Flavors: The buttery richness pairs perfectly with the tangy lemon and salty capers.
- Versatile: Works with different wines, broths, and add-ins like mushrooms or artichokes.
- Light Yet Satisfying: The thin cutlets cook quickly and absorb all the flavor without feeling heavy.
- Comforting: A simple dish that feels like a hug on a plate.
Chicken Scallopini Recipe
Equipment
- Sharp Knife
- Meat mallet or rolling pin
- Zip-top bag
- Large Skillet
- Tongs
Ingredients
- 1 large lemon
- 5 to 6 sprigs fresh parsley
- 2 large boneless skinless chicken breasts (about 1 1/4 pounds total)
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil divided
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
Instructions
- Juice the lemon until you have 1/4 cup. Chop the parsley until you have 2 tablespoons.
- Butterfly the chicken breasts and pound them to an even 1/4-inch thickness in a zip-top bag.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Dredge each piece in flour, shaking off the excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 2-3 minutes per side until golden brown. Repeat with the remaining chicken if needed.
- Add white wine to the pan and cook until reduced by half, about 1 minute.
- Stir in lemon juice, chicken broth, and remaining salt. Cook until slightly thickened, about 3 minutes.
- Add butter and swirl until melted. Pour sauce over chicken and sprinkle with parsley.
