This Chicken Scallopini recipe has tender thinly pounded chicken that's coated in flour and pan-fried until golden and served with a tangy lemon butter sauce. This recipe comes together fast - it's ready in just over half an hour.
Love classic Italian American chicken dinners? Try my Chicken Parmesan recipe.
What is Chicken Scallopini (Scaloppine)?
Scallopini-style generally refers to the chicken being pounded and/or cut fairly thin. It's quickly pan fried and remains nice and tender. It can come with a variety of sauces... I've seen it done piccata style with capers (try my Chicken Piccata) or even with a creamy mushroom sauce. Sometimes the chicken is breaded, and in other cases (like in this recipe), it's coated in flour.
I love how quickly the chicken cooks and how tender it is (as long as you don't overcook it!). This recipe reminds me of my favorite Italian American restaurant. It's good for an elevated weeknight meal or for company.
Recipe notes & tips:
- Feel free to add some capers in if you want this to be like chicken piccata.
- You could make this with marsala wine or sherry instead of white wine.
- I don't have a brand preference for the white wine, but something dry like sauvignon blanc or pinot grigio will work. Or use chicken broth if you don't want to open a bottle.
- An instant read meat thermometer is very helpful to ensure chicken isn't undercooked or overcooked.
- You can add some lemon zest if you want it to be extra lemony (I'd use the zest of 1/2 to 1 lemon). I use my Microplane zester/grater to zest lemons, and it's also great for parmesan cheese (you can grate some on top to take this dish to the next level).
- Don't own a meat mallet/hammer? Use the bottom of a skillet if you're in a pinch.
What to serve with Chicken Scallopini?
More delicious chicken breast recipes to try:
- Easy Creamy Lemon Chicken
- Easy Chicken Marsala
- Mozzarella Mushroom White Wine Chicken
- Lemon Butter Chicken
Questions about this Chicken Scallopini recipe? Let me know in the comments below. Be sure to tag me #saltandlavender on Instagram if you make one of my recipes so I can see your creations!
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 3/4 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped
- Freshly grated parmesan cheese optional, to taste
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Place the chicken pieces between two pieces of plastic wrap (spread them out so there's a gap between each piece), and then use the flat side of a meat mallet to pound the chicken pieces so they're about 1/2" thick.
- Season both sides of each piece of chicken with salt & pepper and the garlic powder. Coat the chicken pieces in flour.
- Add the oil and 1 tablespoon of butter to a large skillet. Let the skillet heat up over medium-high heat for a few minutes until it's hot. Cook chicken in two batches. Cook the chicken for about 4 minutes on the first side and another 2-3 minutes on the second side (ensure chicken is cooked through). For the second batch, add another tablespoon of butter to the pan. The second batch may go a little faster since the pan will be very hot. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
- To the skillet, add the wine (or broth) and lemon juice. Let it bubble until it's reduced by half, then turn off the heat and stir in the remaining 2 tablespoons of butter.
- Add the chicken back to the pan and spoon some sauce over top of the chicken and sprinkle with parsley. Serve immediately. Optional: grate some parmesan on top as well.
- Chicken is safe to eat at 165F. I highly recommend using an instant read thermometer for this recipe. It's very easy to overcook chicken.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.