This classic Italian chicken scallopini delivers restaurant-quality flavor right in your home kitchen. Tender, golden chicken cutlets swim in a bright lemon-wine sauce that’s absolutely irresistible. Perfect for busy weeknights or special dinners, this chicken scallopini recipe transforms simple ingredients into something spectacular.
SERVES: 4 | PREP: 15 MIN | COOK: 20 MIN | TOTAL: 35 MIN
Ingredients You’ll Need
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1.5 lbs) |
| All-purpose flour | ¾ cup |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Olive oil | 3 tbsp |
| Butter | 2 tbsp |
For the Sauce
| Ingredient | Amount |
|---|---|
| Dry white wine | ¾ cup |
| Fresh lemon juice | ¼ cup |
| Chicken broth | ½ cup |
| Butter | 3 tbsp |
| Capers | 2 tbsp |
| Fresh parsley, chopped | ¼ cup |
| Garlic, minced | 2 cloves |
Step-by-Step Instructions
Phase 1: Preparing the Chicken (10 minutes)
Step 1: Place each chicken breast on a cutting board. Using a sharp knife held parallel to the board, carefully slice each breast horizontally to create 2 thin cutlets (you’ll have 4 total). This technique ensures even cooking and tender results.
Step 2: Cover the cutlets with plastic wrap. Using a meat mallet or heavy skillet, gently pound each piece to ¼-inch thickness. Why? This creates the signature “scallopini” texture and helps them cook in just 3-4 minutes.
Step 3: Set up your breading station. In a shallow dish, combine the flour, salt, and pepper. Mix thoroughly with a fork so the seasoning distributes evenly throughout.
Step 4: Pat each chicken cutlet completely dry with paper towels. Moisture is the enemy of a crispy coating, so don’t skip this step.
Step 5: Dredge each cutlet in the seasoned flour, pressing gently to help it adhere. Shake off excess flour—you want a light, even coating, not clumps.
Phase 2: Cooking the Chicken (8 minutes)
Step 6: Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and 2 tablespoons butter. The pan is ready when the butter foams but hasn’t browned yet.
Step 7: Carefully lay 2 chicken cutlets in the pan, making sure they don’t overlap. Crowding the pan creates steam instead of that beautiful golden crust we’re after.
Step 8: Cook without moving them for 3-4 minutes. You’ll know they’re ready to flip when the edges turn opaque white and the bottom is golden brown. Resist the urge to peek too early!
Step 9: Flip the cutlets and cook another 2-3 minutes on the second side. The internal temperature should reach 165°F on an instant-read thermometer.
Step 10: Transfer the cooked chicken to a clean plate and tent loosely with foil. Repeat with remaining cutlets, adding more oil if the pan looks dry.
Phase 3: Building the Sauce (7 minutes)
Step 11: Reduce heat to medium. Add the minced garlic to the same pan (don’t wipe it out—those browned bits are pure flavor). Sauté for 30 seconds until fragrant but not browned.
Step 12: Pour in the white wine, scraping the bottom of the pan vigorously with a wooden spoon. This deglazing step lifts all those delicious stuck-on bits into your sauce.
Step 13: Let the wine bubble and reduce by half, about 3 minutes. You’ll notice it thickening slightly and the alcohol smell mellowing into a sweet, complex aroma.
Step 14: Add the chicken broth and lemon juice. Bring to a gentle simmer, then cook for 2 minutes to marry the flavors.
Step 15: Reduce heat to low. Stir in the 3 tablespoons of butter, one tablespoon at a time, swirling the pan after each addition. This creates a silky, restaurant-quality sauce that clings to every bite.
Step 16: Add the capers and fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
Phase 4: Finishing Touches (1 minute)
Step 17: Return the chicken scallopini to the pan, nestling each piece into the sauce. Spoon sauce over the top and let everything warm through for 1 minute.
Step 18: Plate immediately, spooning extra sauce over each portion. Garnish with additional parsley and a lemon wedge if desired.
Chef’s Notes
Tip 1: Choose wine you’d actually drink. For this chicken scallopini, Pinot Grigio or Sauvignon Blanc work beautifully, adding crisp acidity that balances the butter.
Tip 2: Room temperature chicken cooks more evenly. Pull your cutlets from the fridge 15 minutes before cooking for professional results.
Tip 3: Don’t skimp on the deglazing step. Those caramelized bits on the pan bottom (called fond) contain concentrated flavor that makes your sauce extraordinary.
Tip 4: If your sauce seems thin, simmer it an extra minute or two. If it’s too thick, whisk in a tablespoon of chicken broth at a time until it reaches the perfect consistency.
Nutrition Information (Per Serving)
Calories: 425 | Protein: 38g | Carbs: 18g | Fat: 22g | Sodium: 680mg | Fiber: 1g
Delicious Variations
Mushroom Lover’s Version: Add 8 oz sliced cremini mushrooms in Step 11, cooking until golden before adding garlic. The earthy flavor pairs perfectly with the lemon-wine sauce.
Piccata Style: Double the capers and lemon juice for that classic piccata punch. This variation is tangier and incredibly addictive.
Protein Swap: This technique works brilliantly with pork or turkey cutlets. Adjust cooking time based on thickness, always checking that internal temperature. If you love Italian-inspired chicken dishes, try our chicken saltimbocca for another elegant weeknight option.
Rich & Creamy: Stir in ¼ cup heavy cream during Step 15 for a luscious sauce that’s pure indulgence. For more Italian chicken recipes with incredible sauces, our chicken sorrentino is another family favorite.
Storage & Reheating
Refrigerator: Store chicken scallopini and sauce separately in airtight containers for up to 3 days. The flour coating softens over time, but the flavor stays delicious.
Freezing: While possible, freezing isn’t ideal for this recipe. The delicate sauce can separate, and the coating loses its texture. Make it fresh when possible.
Reheating: Warm gently in a covered skillet over low heat with a splash of chicken broth, about 5-7 minutes. The microwave works in a pinch—use 50% power in 30-second intervals to prevent rubbery chicken.
Make-Ahead Tip: Pound and flour the cutlets up to 4 hours ahead. Store covered in the fridge, then bring to room temperature before cooking.
Troubleshooting Guide
Problem 1: Chicken sticks to the pan Make sure your pan is properly heated and has enough oil. The chicken will naturally release when it’s ready to flip—forcing it too early tears the coating.
Problem 2: Sauce is too thin Simmer longer to reduce, or whisk ½ teaspoon cornstarch with 1 tablespoon cold water and add to the bubbling sauce. It’ll thicken in 30 seconds.
Problem 3: Coating falls off during cooking Your cutlets were too wet. Always pat them bone-dry before flouring, and let floured cutlets rest 5 minutes before cooking so the coating adheres better.
Problem 4: Chicken is tough You likely overcooked it or started with thick pieces. Scallopini should be thin (¼-inch) and cooked quickly over medium-high heat—no more than 6-7 minutes total.
Problem 5: Sauce tastes too acidic Add ½ teaspoon sugar or an extra tablespoon of butter to balance the lemon and wine. A pinch of salt also helps round out sharp flavors.
Equipment Essentials
- Large skillet (12-inch works best for cooking multiple cutlets)
- Meat mallet or heavy skillet for pounding
- Sharp chef’s knife for butterflying chicken
- Shallow dishes for flour dredging
- Instant-read thermometer for perfect doneness
- Wooden spoon for deglazing
- Tongs for flipping delicate cutlets
Shopping List
Meat Counter
- 2 large boneless, skinless chicken breasts (1.5 lbs)
Dairy Section
- Butter (5 tbsp total)
Pantry Staples
- All-purpose flour
- Olive oil
- Salt and black pepper
Wine & Spirits
- Dry white wine (¾ cup)
Produce
- Fresh lemons (2-3 for ¼ cup juice)
- Fresh parsley (1 bunch)
- Garlic (1 head)
Canned Goods
- Chicken broth (½ cup)
- Capers (1 small jar)
Success Secrets
1. Temperature Control is Everything Medium-high heat creates that golden crust without burning. If the pan smokes, it’s too hot—reduce heat immediately and let it cool 30 seconds before continuing.
2. Thin Equals Tender The thinner you pound your chicken scallopini, the more tender it becomes. Aim for consistent ¼-inch thickness across the entire cutlet for even cooking.
3. Don’t Overcrowd Cook only 2 cutlets at a time, even if it means making batches. Overcrowding drops the pan temperature and creates soggy, steamed chicken instead of crispy, golden perfection.
4. Fresh Lemon Makes the Difference Bottled lemon juice can’t compare to fresh-squeezed. The bright, complex flavor of fresh lemon elevates this dish from good to unforgettable.
5. Rest Before Serving Let the finished chicken scallopini rest in the sauce for that final minute. This allows the flavors to meld and the meat to reabsorb some of those delicious juices, ensuring every bite is moist and flavorful.
