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Chicken Scaloppine

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Does everyone in your family hae crazy schedules? Strange question right, we all have crazy schedules! I was facing two weeks of eating alone, so I invited my friend Cheryl over to have dinner. I told her she could pick the menu, but the only suggestion I got was that she likes chicken. Okay then, Chicken Scaloppine it is!

Chicken Scaloppine | cookingwithcurls.com

I started looking for ideas and fell in love with the name Chicken Scaloppine. It’s very simple to make and they are pushing citrus like crazy at the grocery store this week.

What is Chicken Scaloppine?

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 Scaloppine - no boring chicken for dinner tonight | cookingwithcurls.com

Dinner was awesome, the company was greatly appreciated, and we had a lot of fun! We will need to do that again soon.

How to make Chicken Scaloppini:

This chicken is so easy to make! Place chicken breasts between two sheets of plastic wrap and pound until 1/4″ thick…..

Chicken Scaloppine pound cookingwithcurls.com

Slice each chicken breast into 2 pieces. Extra large breasts can be cut into 3 pieces. Combine flour and salt on a large plate. Dredge the chicken pieces in the seasoned flour.

Heat the butter and oil in a large skillet over medium heat. Add the chicken pieces and saute for 5 minutes, turning once. Do not over crowd the pan, you may need to do in separate batches…..

Chicken Scaloppine saute cookingwithcurls.com

Add the wine and simmer for 10 minutes. Next, add the lemon slices and capers and simmer for an additional 5 minutes…..

Chicken Scaloppine capers cookingwithcurls.com

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

Classic Chicken Scaloppine is an elegant and simple meal to prepare | cookingwithcurls.com

What to serve with Chicken Scallopine

I served my Chicken Scaloppine over a bed of hot linguine 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.

More delicious chicken recipes:

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.

Enjoy!!

Chicken Scaloppine on a serving platter

Chicken Scaloppine

Classic Chicken Scaloppine is an elegant and simple meal to prepare with chicken breasts and a light lemon and caper sauce.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: chicken, breasts, lemon recipe, capers, easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 633kcal
Author: Lisa Johnson

Ingredients

  • 1 ¼ pounds chicken breasts boneless, skinless – pounded thin
  • 1 cup all-purpose flour
  • ½ cup unsalted butter
  • ¼ cup olive oil
  • ½ cup white wine
  • 2 tablespoons capers drained
  • sea salt & fresh ground pepper to taste
  • ¼ cup fresh Italian parsley chopped
  • 1 large lemon sliced very thin

Instructions

  • Place chicken breasts between two sheets of plastic wrap and pound until 1/4″ thick.
  • Slice each chicken breast into 2 pieces. Extra large breasts can be cut into 3 pieces. I ended up with 9 pieces of chicken.
  • Combine flour and salt on a large plate. Dredge the chicken pieces in the seasoned flour.
  • Heat the butter and oil in a large skillet over medium heat. Add the chicken pieces and saute for 5 minutes, turning once. Do not over crowd the pan, you may need to do in separate batches.
  • Add the wine and simmer for 10 minutes.
  • Add the lemon slices and capers and simmer for an additional 5 minutes.
  • Sprinkle with Italian parsley and serve, pouring the pan sauce over the chicken.

Notes

  • The chicken had a stronger lemon flavor the second day (leftovers), so I might consider adding at least 1 tablespoon of lemon juice with the wine next time.
  • I served it over a bed of linguine with a side of charred asparagus.

Nutrition

Calories: 633kcal | Carbohydrates: 28g | Protein: 34g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 283mg | Potassium: 637mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1068IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 3mg

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8 Comments

  1. Looks so good and easy! With my hubby gone and my kids busy schedules there are many nights of eating alone also! Thank you for sharing with Foodie Friends Friday. I will be sharing this on my Walking on Sunshine page today!

  2. Hi Lisa, Thanks so much for sharing this with Foodie Friends Friday’s Chicken recipe #foodieparties this week. I’m featuring it on my FB page this morning.

    Have a great weekend,
    Joanne

  3. Looks really good! My husband talks about a similar dish that he loves at Bucca di Beppo. I’ll have to give this a try and see if it comes close. Pinning 🙂

  4. Oh, Lisa! You could cook for me anytime! This looks positively divine! Thanks for sharing at the Creative Ways Link Party!
    Blessings,
    Nici

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