Chicken Scallopini has lightly breaded cutlets tossed in a warm lemon-butter sauce. This easy meal is ready in 15 minutes and made all in one skillet!
15-minute one-pot meals are in short supply on this blog. After all, around here we enjoy cooking.
But, I make an exception when the dish in question is classic Italian cuisine AND was part of my recent culinary school final exam (we’re on the quarter system).
Most important of all, the meal is delicious. Lightly breaded and fried chicken cutlets swirled in a lemon butter sauce is nothing short of weeknight meal perfection.
We made a turkey version in class, so feel free to use turkey cutlets (or pork cutlets or veal cutlets). If you can’t find cutlets, pound down breasts or medallions sandwiched between two pieces of plastic wrap with a mallet. No sweat.
Dredge the chicken lightly in flour and then pan-fry in clarified butter (or you can substitute olive oil). Because these are cutlets, they cook through in just minutes.
Deglaze your pan with white wine and lemon juice. Swirl in some cold butter to finish the sauce and then stir in capers.
Do capers make this dish Chicken Piccata? I’m not clear on that. In my school textbook it’s clearly called Scallopini, but I’m open to clarification on this.
Finally, add back your chicken just long enough to coat it in sauce. I like to serve this with roasted asparagus and egg noodles. Pure comfort food!
- 8 (3-ounce) chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or clarified butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 2 tablespoons butter cold
- fresh parsley minced, for garnish
- lemon wedges for serving
- Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
- Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with fresh parsley and serve with lemon wedges.