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Chicken Scaloppini is a simple yet flavorful Italian dish, perfect for busy nights or special dinners. Thin chicken breasts are lightly coated, pan-fried, and served with a zesty lemon-butter sauce, enhanced with white wine and capers.

Looking for more Italian chicken dishes? Check out my recipes for Chicken Alfredo Stuffed Manicotti, Pizza Chicken, and Chicken Alfredo Spaghetti Squash too!

Chicken breasts topped with lemon slices and caper sauce.

It’s very simple to make and they are pushing citrus like crazy at the grocery store this week.

What is Chicken Scaloppini?

It basically means a small scallop or a thinly sliced cut of meat. It is an Italian dish that is usually made with beef, veal or chicken that has been dredged in flour and sauteed in a sauce.

There are many different types of sauces including Scaloppine al limone or piccata, which denotes a caper and lemon sauce. So Chicken Scaloppini and Chicken Piccata are pretty much the same dish!

Chicken breasts topped with cappers in lemon sauce on a serving platter.

How to make Chicken Scaloppini

To ensure even cooking, you’ll want to butterfly them first, slicing them horizontally, but not all the way through, and then opening them up like a book. Next, place your chicken pieces in between two sheets of plastic wrap or parchment paper.

Chicken breasts pounded thin on a plastic cutting mat.

Using a meat mallet (or a rolling pin if you don’t have one), gently pound the chicken until it’s about ¼ inch thick. The thinner the chicken, the quicker and more evenly it will cook.

Use a shallow dish and fill it with all-purpose flour – just enough to lightly coat each piece of chicken. Mix in a pinch of salt and pepper to season the flour. Dredging the chicken in this seasoned flour creates a light crust that helps lock in juices and provides a perfect base for the sauce.

To dredge, hold each piece of chicken over the flour and lightly press to coat both sides evenly. Shake off any excess flour before cooking.

Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil or unsalted butter. Once the oil is shimmering or the butter has melted, carefully lay the chicken pieces in the pan. Avoid overcrowding the skillet – cook in batches if necessary.

Flour coated chicken breasts and oil cooking in a large skillet.

We want a golden-brown crust. Don’t flip the chicken too early; let it cook for 2–3 minutes on each side without disturbing it to achieve that perfect sear. The chicken just needs to cook through, but not overcook – it will simmer in the sauce.

Reduce heat to medium, add wine and simmer for 5 minutes. Next, add the lemon slices and capers and simmer for an additional 5 minutes.

Cooked chicken breasts topped with lemon slices and capers in a large skillet.

Sprinkle with Italian parsley and serve, pouring the pan sauce over the chicken.

Chicken Scaloppini served over linguine.

And the results of the Alex test…..”You can make this anytime”……YES! By the way, he ate it two days later, so this makes awesome leftovers as well.

What to serve with Chicken Scallopini

I served my Chicken Scaloppine over a bed of hot linguine tossed with olive oil, and used the pan sauce for the pasta, charred asparagus, and I finally recreated those Garlic Dinner Rolls I love at the local Italian restaurant! You also wish to serve a crisp white wine with your meal, like a New Zealand Savignon Blanc or Australian Chardonnay.

Expert Tips

Scaloppini cooks fast. Once you start, there’s little time to pause, so have everything ready. Chop your parsley, measure the wine, squeeze the lemon juice, and have the capers within arm’s reach.
Stick with a dry white wine, such as Sauvignon Blanc or Pinot Grigio. These wines bring a crisp, slightly fruity note that complements the acidity of the lemon and the saltiness of the capers.
Don’t want to use wine, a good-quality chicken broth can work as a substitute.
I served it over a bed of linguine with a side of charred asparagus.
Transfer leftovers into an airtight container and store in the refrigerator for up to 3-4 days for the best taste and texture.

More delicious chicken recipes

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Enjoy!!