If you’re looking for a dinner that’s both elegant and blissfully quick, Chicken Scallopini is about to become your new weeknight hero. Tender, thin chicken cutlets are pan-seared until golden and finished in a zesty, buttery lemon-caper sauce—every bite is pure comfort with a bright, restaurant-worthy flair!
Why You’ll Love This Recipe
- Quick and Impressive: Chicken Scallopini cooks up in under 20 minutes, yet it feels like something you’d get at your favorite Italian bistro.
- Bright, Lively Flavors: The punchy lemon-caper pan sauce transforms simple chicken into something truly special—tangy, savory, and craveable.
- One-Pan Wonder: Everything comes together in a single skillet, which means minimal cleanup and more time to enjoy your meal.
- Restaurant Quality at Home: With everyday ingredients and easy steps, you can whip up a dish that tastes impressively fancy with zero fuss.
Ingredients You’ll Need
Chicken Scallopini calls for humble staples you probably already have on hand. Each ingredient plays a starring role, lending the perfect balance of crispiness, citrusy zing, buttery richness, and fresh pops of flavor that make this dish unforgettable.
- Chicken breast cutlets: These thin-sliced pieces cook lightning-fast and stay gloriously tender—slice your own if you can’t find them pre-cut!
- Salt and freshly ground black pepper: The simplest seasonings make a world of difference for highlighting the flavors in your chicken.
- All-purpose flour: Dredging the cutlets gives them that beautiful golden crust and helps the sauce cling just right.
- Olive oil: The base for pan-searing the cutlets, contributing both flavor and that irresistible crisp edge.
- Dry white wine: Adds depth, a subtle fruitiness, and helps you make an instant pan sauce—Sauvignon Blanc, Pinot Grigio, or Chardonnay are perfect choices.
- Lemon juice: Brightens up every bite with its tangy freshness (fresh-squeezed is always best if you have it).
- Capers: These briny little bursts bring a pop of savory, salty, pickled flavor that defines Chicken Scallopini.
- Butter: Swirled in right at the end, cold butter finishes the sauce with silky richness and body.
- Minced fresh parsley and lemon wedges: Not just for garnish—they add a burst of color and fresh flavor when serving.
Variations
One of the joys of Chicken Scallopini is how flexible it can be. Don’t hesitate to experiment with what you have on hand—there are so many ways to make this dish your own, whether you’re cooking for a special occasion or just making dinner on the fly.
- Swap the Protein: Try thin sliced pork tenderloin or veal cutlets for an equally delicious twist on classic Scallopini.
- Make It Gluten-Free: Use a gluten-free flour blend for dredging—you’ll still get that gorgeous crust.
- Add Veggies: Toss in a handful of baby spinach or sautéed mushrooms to the sauce for extra color and nutrition.
- Vary the Citrus: If you’re out of lemons, a splash of white wine vinegar or even orange juice gives the sauce a lovely tang.
How to Make Chicken Scallopini
Step 1: Prep and Dredge the Chicken
Start by patting your chicken cutlets dry with paper towels—this is the secret to a crisp crust! Season generously with salt and freshly ground black pepper, then give each cutlet a light coating of flour, shaking off any excess so the breading doesn’t clump.
Step 2: Sear Until Golden
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the floured chicken cutlets into the pan (don’t overcrowd), and cook for about 5 minutes total, flipping halfway, until both sides are golden and cooked through. Transfer to a plate and tent loosely with foil to keep warm and juicy.
Step 3: Make the Lemon-Caper Pan Sauce
With the same skillet still hot, pour in the white wine and lemon juice, scraping up all those savory browned bits from the bottom—they’re pure gold for flavor. Remove from heat and whisk in the cold butter until silky, then stir in the briny capers for a burst of brightness.
Step 4: Finish and Serve
Return the chicken (and any accumulated juices!) to the skillet, turning the cutlets gently so they’re coated in that luscious sauce. Sprinkle with fresh parsley, add a few lemon wedges on the side, and serve up your Chicken Scallopini while it’s piping hot.
Pro Tips for Making Chicken Scallopini
- Thin is In: For the most tender Chicken Scallopini, make sure your cutlets are evenly thin—pound them gently between sheets of parchment for perfect results if needed.
- Brown Don’t Crowd: Sear the chicken in batches if your skillet is small so each piece gets beautifully golden, never steamed.
- Deglaze for Maximum Flavor: When adding the wine and lemon juice, scrape every bit of fond from the skillet; this gives your sauce its deep, complex flavor.
- Silky Sauce Secrets: Always whisk in cold butter off the heat for a glossy, smooth sauce that clings to the chicken beautifully.
How to Serve Chicken Scallopini
Garnishes
Finish your Chicken Scallopini with a generous shower of freshly minced parsley to bring brightness and a few wedges of lemon for that final pop of citrus. A little extra sprinkle of capers never hurts if you’re a fan of their tangy bite!
Side Dishes
This dish practically begs to be paired with something that’ll soak up the luscious sauce. I love serving it with a twirl of linguine, creamy mashed potatoes, or a heap of simple buttered rice. For a lighter touch, pile it atop sautéed spinach or crisp-tender green beans.
Creative Ways to Present
For an extra-special touch, plate your Chicken Scallopini family-style on a large platter, sauce spooned over the top, and scatter with lemon slices and parsley. Or, try stacking the cutlets over a bed of herbed pasta and let that golden, glistening sauce gently puddle around the edges. A rustic warm bread on the side turns the meal into a real trattoria feast.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Scallopini cool completely before storing in an airtight container in the fridge. It keeps beautifully for up to 4 days, making it a fantastic choice for meal prep or next-day lunches.
Freezing
You can freeze cooked Chicken Scallopini (sauce and all!) for up to two months. For best texture, store the chicken and sauce separately, and thaw both in the fridge before reheating—expect the sauce to be slightly looser after thawing, but delicious all the same.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed. The chicken will stay tender, and the flavors have even more time to mingle—almost like Chicken Scallopini encore!
FAQs
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Can I use chicken thighs instead of breast cutlets?
Yes! While traditional Chicken Scallopini uses breast cutlets for quick, even cooking, chicken thighs (pounded thin) work beautifully if you prefer dark meat. Just note they’ll take an extra minute or two per side to cook through.
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What can I substitute for white wine in the sauce?
If you’d rather skip the wine, chicken broth works perfectly as a substitute. You can also add an extra teaspoon of lemon juice or a splash of white wine vinegar to maintain that lively acidity.
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I can’t find chicken cutlets—how do I make them?
It’s easy! Simply pick up boneless, skinless chicken breasts, then slice each horizontally to create two thin pieces. If they’re still a little uneven, gently pound between sheets of parchment to even out the thickness for perfect Chicken Scallopini.
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Can I prepare Chicken Scallopini in advance?
Absolutely! You can prep and dredge the cutlets ahead of time and refrigerate for a few hours before cooking, or even cook the dish completely and reheat just before serving—the flavors develop even more as it rests.
Final Thoughts
Give Chicken Scallopini a try and watch it earn a spot in your regular dinner rotation. It’s bright, fast, and feels downright celebratory whether it’s a Tuesday night or an occasion. Let me know if it becomes a new favorite at your table—I have a feeling it just might!
Print
Chicken Scallopini Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Description
A classic Chicken Scallopini recipe featuring tender chicken cutlets cooked to golden brown perfection, served in a flavorful lemon butter sauce with capers. It’s a simple yet elegant dish that’s perfect for a weeknight dinner or special occasion.
Ingredients
Chicken Scallopini:
- 8 (3-ounce) chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
Lemon Butter Sauce:
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/4 cup capers, drained
- 2 tablespoons butter, cold
For Serving:
- Minced fresh parsley
- Lemon wedges
Instructions
- Prepare the Chicken: Pat chicken dry and season with salt and pepper. Dredge in flour, shaking off excess.
- Cook the Chicken: Heat olive oil in a skillet, cook chicken until golden brown on both sides, about 5 minutes. Transfer to a plate.
- Make the Sauce: Add wine and lemon juice to the skillet, whisk in butter, and stir in capers.
- Finish and Serve: Return chicken to the pan, coat with sauce, garnish with parsley, and serve with lemon wedges.
Notes
- Most grocery stores stock chicken cutlets, but you can make your own by slicing chicken breasts horizontally.
- Common dry white wine varieties for cooking include Chardonnay, Pinot Gris, Sauvignon Blanc, Pinot Grigio, and Viognier.
- This recipe yields 4 adult servings, each with two 3-ounce chicken pieces.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
