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A plate of chicken scallopini.
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Chicken Scallopini

Chicken Scallopini, a 15-minute dinner idea, is a weekly menu staple in my home (and will soon be in yours, too!). The easy one-skillet recipe features pan-fried chicken in a punchy lemon-butter sauce.
Course Main Course
Cuisine American, Italian
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 393kcal

Ingredients

Instructions

  • 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.

Video

Notes

  1. Chicken breast cutlets: Most grocery stores stock chicken cutlets, but if you can't find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
  2. Olive oil or clarified butter: Pan-fry in either fat. Discover how to clarify butter at home, which is a simple process that removes the water and milk solids from whole butter. For a store-bought swap, look for ghee (another type of clarified butter) at the supermarket or online
  3. Dry white wine: Choose your favorite; Chardonnay, Viognier, Pinot Gris, or Sauvignon Blanc all work well. You only need 4 ounces, so put the other 21.4 ounces to use as a beverage pairing alongside this chicken dinner. For an alcohol-free substitute, use 1/2 cup vegetable broth or chicken broth instead.
  4. Yield: This recipe makes 4 adult servings, each with two 3-ounce pieces of chicken, plus the spoon drink-worthy sauce, of course.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: The chicken can be coated with flour and stored in the refrigerator (covered or wrapped in plastic) a day in advance.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 14g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 547mg | Potassium: 689mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 2mg