Chicken Scallopini: A Classic Italian Dish Made Easy

Chicken scallopini is a beloved Italian-American dish known for its delicate, thinly sliced chicken cutlets, bathed in a luscious lemon-butter sauce, and often adorned with capers or mushrooms. It’s a dish that exudes elegance yet is surprisingly simple to prepare at home. This blog post will guide you through a step-by-step recipe, offering tips and tricks to achieve perfect chicken scallopini every time. We’ll also explore variations and serving suggestions to elevate your dining experience.

## What is Chicken Scallopini?

Scallopini refers to thinly sliced meat, typically veal, chicken, or pork, that is dredged in flour and then pan-fried. Chicken scallopini, therefore, is the chicken version of this classic preparation. The thinness of the cutlets ensures quick cooking and a tender, melt-in-your-mouth texture. The hallmark of the dish is the vibrant lemon-butter sauce, which adds a tangy and rich dimension.

## Why You’ll Love This Recipe

* **Quick and Easy:** Chicken scallopini is a weeknight-friendly dish that comes together in under 30 minutes.
* **Elegant and Impressive:** Despite its simplicity, this dish feels sophisticated and is perfect for entertaining.
* **Customizable:** The recipe is easily adaptable to your preferences. Add mushrooms, artichoke hearts, or different herbs to create your own signature version.
* **Flavorful:** The combination of tender chicken, tangy lemon, and rich butter creates a harmonious and unforgettable flavor profile.
* **Versatile:** Chicken scallopini pairs well with a variety of sides, from pasta to roasted vegetables.

## Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are the foundation of the dish. Aim for breasts that are relatively even in thickness.
* **All-Purpose Flour:** Used for dredging the chicken, creating a light crust that helps the sauce cling.
* **Salt and Black Pepper:** Essential for seasoning the chicken and the sauce.
* **Olive Oil:** Used for sautéing the chicken.
* **Butter:** Adds richness and flavor to the sauce. Use unsalted butter to control the salt level.
* **Shallots or Garlic:** Provide aromatic depth to the sauce. Shallots offer a milder, slightly sweet flavor, while garlic adds a more pungent note.
* **Dry White Wine (Optional):** Deglazes the pan and adds complexity to the sauce. Chicken broth can be substituted.
* **Chicken Broth:** Adds body to the sauce.
* **Lemon Juice:** The star of the sauce, providing tanginess and brightness. Use fresh lemon juice for the best flavor.
* **Capers (Optional):** Add a briny and salty pop to the dish.
* **Fresh Parsley (Optional):** For garnish, adding a touch of freshness and color.

## Equipment You’ll Need

* **Cutting Board:** For prepping the chicken and other ingredients.
* **Sharp Knife:** For slicing the chicken thinly.
* **Meat Mallet or Rolling Pin:** For pounding the chicken to an even thickness.
* **Shallow Dishes or Plates:** For dredging the chicken in flour.
* **Large Skillet or Frying Pan:** For cooking the chicken and making the sauce.
* **Whisk:** For emulsifying the sauce.

## Step-by-Step Instructions

### 1. Prepare the Chicken

* **Slice the Chicken:** Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally into two thin cutlets. This process is crucial for achieving the signature scallopini texture. If the breasts are very thick, you can even slice them into three cutlets.
* **Pound the Chicken:** Place each cutlet between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ¼ inch. This tenderizes the chicken and ensures quick and even cooking. Be careful not to pound too hard, as you don’t want to tear the meat.
* **Season the Chicken:** In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.

### 2. Cook the Chicken

* **Heat the Oil:** Heat olive oil in a large skillet or frying pan over medium-high heat. The pan should be large enough to accommodate the chicken cutlets without overcrowding. If necessary, cook the chicken in batches.
* **Sauté the Chicken:** Carefully place the floured chicken cutlets in the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Avoid overcooking the chicken, as it will become dry.
* **Remove and Set Aside:** Once cooked, remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

### 3. Make the Sauce

* **Sauté Aromatics:** Add the butter to the same skillet you used to cook the chicken. Melt the butter over medium heat. Add the minced shallots or garlic (depending on your preference) and sauté for 1-2 minutes, or until softened and fragrant. Be careful not to burn the garlic.
* **Deglaze the Pan (Optional):** If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This adds flavor and depth to the sauce. Let the wine reduce slightly for about 1-2 minutes.
* **Add Broth and Lemon Juice:** Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes, or until slightly thickened. The sauce should be able to coat the back of a spoon.
* **Add Capers (Optional):** If using capers, stir them into the sauce during the last minute of cooking. Taste and adjust the seasoning with salt and pepper as needed.

### 4. Combine and Serve

* **Return Chicken to Pan:** Return the cooked chicken cutlets to the skillet with the sauce. Spoon the sauce over the chicken, ensuring it’s well coated. Heat through for another minute or two.
* **Garnish and Serve:** Garnish with fresh parsley, if desired. Serve immediately. Chicken scallopini is best enjoyed hot.

## Tips for Perfect Chicken Scallopini

* **Slice the Chicken Thinly:** This is the key to achieving the tender, delicate texture of scallopini. If you’re not confident in your slicing skills, you can ask your butcher to slice the chicken for you.
* **Pound Evenly:** Pounding the chicken to an even thickness ensures that it cooks evenly and quickly. Use a meat mallet or rolling pin and be gentle to avoid tearing the meat.
* **Don’t Overcrowd the Pan:** Cooking the chicken in batches prevents overcrowding the pan, which can lower the temperature and result in steamed, rather than sautéed, chicken.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook the chicken just until it’s cooked through and the internal temperature reaches 165°F (74°C).
* **Use Fresh Lemon Juice:** Fresh lemon juice provides the best flavor for the sauce. Avoid using bottled lemon juice, which can taste artificial.
* **Adjust the Sauce to Your Liking:** Taste the sauce and adjust the seasoning with salt, pepper, and lemon juice as needed. You can also add a pinch of red pepper flakes for a little heat.
* **Serve Immediately:** Chicken scallopini is best enjoyed hot, as the sauce will thicken and the chicken may become slightly dry if left to sit.

## Variations and Serving Suggestions

### Mushroom Chicken Scallopini

Add sliced mushrooms to the skillet along with the shallots or garlic. Sauté until the mushrooms are softened and browned before adding the wine or broth.

### Artichoke Chicken Scallopini

Add quartered artichoke hearts to the skillet along with the capers. This adds a slightly tangy and nutty flavor to the dish.

### Creamy Chicken Scallopini

Stir in a splash of heavy cream or half-and-half to the sauce at the end for a richer, creamier texture. Be careful not to add too much, as it can overpower the other flavors.

### Serving Suggestions

Chicken scallopini pairs well with a variety of sides, including:

* **Pasta:** Serve over spaghetti, linguine, or fettuccine. Toss the pasta with the scallopini sauce for a complete and satisfying meal.
* **Rice:** Serve with white rice, brown rice, or risotto.
* **Roasted Vegetables:** Serve with roasted asparagus, broccoli, or Brussels sprouts.
* **Mashed Potatoes:** Serve with creamy mashed potatoes for a comforting and classic pairing.
* **Salad:** Serve with a simple green salad for a lighter meal.

## Storage and Reheating

**Storage:** Leftover chicken scallopini can be stored in an airtight container in the refrigerator for up to 3 days.

**Reheating:** Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to prevent the chicken from drying out. You can also reheat in the microwave, but be careful not to overcook it.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 10-15 grams

## Chicken Scallopini Recipe Card

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 4 tablespoons unsalted butter
* 2 shallots, minced (or 2 cloves garlic, minced)
* 1/4 cup dry white wine (optional)
* 1/2 cup chicken broth
* 1/4 cup fresh lemon juice
* 2 tablespoons capers, drained (optional)
* 2 tablespoons fresh parsley, chopped (optional)

**Instructions:**

1. **Prepare the Chicken:** Slice each chicken breast horizontally into two thin cutlets. Place each cutlet between two sheets of plastic wrap and pound to an even thickness of ¼ inch. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
2. **Cook the Chicken:** Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
3. **Make the Sauce:** Melt butter in the same skillet over medium heat. Add shallots (or garlic) and sauté for 1-2 minutes, or until softened. If using white wine, pour it into the skillet and scrape up any browned bits. Let reduce slightly. Add chicken broth and lemon juice. Bring to a simmer and cook for 3-5 minutes, or until slightly thickened. Stir in capers, if using. Taste and adjust seasoning.
4. **Combine and Serve:** Return the chicken cutlets to the skillet with the sauce. Spoon the sauce over the chicken and heat through for another minute or two. Garnish with fresh parsley, if desired. Serve immediately.

## Conclusion

Chicken scallopini is a testament to the fact that simple ingredients and techniques can create extraordinary dishes. With its delicate chicken cutlets, vibrant lemon-butter sauce, and customizable nature, it’s a recipe that’s sure to impress. So, gather your ingredients, follow these instructions, and prepare to enjoy a taste of Italy in your own home. Buon appetito!