Classic Chicken Scallopini (Printer-Friendly)

Tender chicken cutlets in lemon butter sauce, perfect for quick weeknight meals or special dinners.

# The Ingredients You'll Need:

→ Chicken

01 - 2 boneless skinless chicken breasts, sliced horizontally and pounded to 1/4 inch thickness
02 - Salt and freshly ground black pepper, to taste

→ Coating

03 - 1/2 cup all-purpose flour, for dredging

→ Cooking Fats

04 - 4 tablespoons unsalted butter, divided
05 - 2 tablespoons olive oil

→ Sauce

06 - 2 garlic cloves, minced
07 - 1/2 cup dry white wine
08 - 1/2 cup chicken broth
09 - 3 tablespoons fresh lemon juice
10 - 2 tablespoons capers, drained (optional)

→ Finishing

11 - 2 tablespoons fresh parsley, finely chopped

# Step-by-Step Instructions:

01 - Slice the chicken breasts horizontally to form thin cutlets. Place each piece between sheets of plastic wrap and pound to 1/4 inch thickness using a meat mallet or heavy skillet.
02 - Season chicken cutlets on both sides with salt and freshly ground black pepper. Dredge lightly in flour, shaking off any excess.
03 - Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear chicken in batches for 2–3 minutes per side until golden brown and fully cooked. Transfer to a plate and tent with foil.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits. Let reduce by half, about 2 minutes.
05 - Add chicken broth and lemon juice to the pan. Simmer for 3–4 minutes until slightly thickened.
06 - Reduce heat to low and add remaining 2 tablespoons butter and capers. Swirl until butter is melted and incorporated.
07 - Return chicken and any juices to the skillet. Spoon sauce over the top and simmer gently for 1–2 minutes to meld flavors. Garnish with fresh parsley before serving.

# Extra Tips:

01 - Pounding the chicken to an even thickness ensures quick, uniform cooking and optimal tenderness.
02 - For best flavor, use a dry white wine that you would drink.
03 - This dish pairs excellently with angel hair pasta, roasted vegetables, or a fresh arugula salad.
04 - Capers add a briny contrast that elevates the brightness of the lemon sauce.

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