What exactly is Chicken Scallopini?

Chicken Scallopini is a dish made with thinly sliced chicken breast that cooks quickly in a skillet and finishes with a light pan sauce. The word “scallopini” refers to the preparation method, not a specific sauce. The chicken is usually dredged lightly in flour, sautéed until golden, and served with lemon, wine, or butter-based sauce.

What is the difference between Chicken Scallopini and chicken piccata?

Chicken Scallopini describes the thin-cut cooking technique, while chicken piccata refers to a specific lemon and caper sauce. Piccata always includes capers and lemon butter. Scallopini can use many different sauces, including mushroom, wine, or light cream variations.

What goes well with Chicken Scallopini?

Chicken Scallopini pairs well with angel hair pasta, garlic mashed potatoes, steamed asparagus, sautéed spinach, or rice pilaf. Light vegetables and simple starches work best because they absorb the pan sauce without overpowering the dish.

How to cut chicken breast into scallopini?

Place the chicken breast flat on a cutting board. Hold it steady and slice horizontally with a sharp knife to create thin cutlets. If needed, gently pound the pieces to an even thickness. Thin slices cook evenly and stay tender.

Chicken Scallopini Recipe – 5 Powerful Cooking Secrets

Name: Chicken Scallopini Recipe – Better Than Restaurant Classic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts, sliced thin; Salt and black pepper to taste; ½ cup all-purpose flour for dredging; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, minced; ½ cup dry white wine; ½ cup chicken broth; Juice of 1 fresh lemon; 2 tablespoons fresh parsley, chopped

Description

Chicken Scallopini Recipe made with thin sliced chicken cutlets sautéed until golden and finished in a bright lemon butter white wine sauce. A restaurant-style Italian favorite made easy at home.

Ingredients

Scale

2 large chicken breasts, sliced thin

Salt and black pepper to taste

½ cup all-purpose flour for dredging

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

½ cup dry white wine

½ cup chicken broth

Juice of 1 fresh lemon

2 tablespoons fresh parsley, chopped

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Instructions

1. Slice chicken breasts horizontally into thin cutlets and gently pound to even thickness if needed.

2. Season both sides with salt and pepper.

3. Lightly dredge chicken in flour and shake off excess.

4. Heat olive oil and 1 tablespoon butter in a skillet over medium heat.

5. Cook chicken 3 to 4 minutes per side until golden and cooked through. Remove from pan.

6. Add garlic to the same pan and sauté briefly.

7. Pour in white wine and scrape up browned bits. Simmer 2 to 3 minutes.

8. Add chicken broth and lemon juice. Reduce slightly.

9. Swirl in remaining butter until sauce becomes silky.

10. Return chicken to pan and coat with sauce. Garnish with parsley and serve immediately.

Notes

Prep Time: 15 minutes.

Cook Time: 20 minutes.

Total Time: 35 minutes.

Do not overcrowd the pan to maintain proper browning.

Serve immediately for best texture.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 2g
Sodium: 620mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 38g
Cholesterol: 110mg