Chicken Scaloppini is one of those dishes that feels fancy but is secretly super easy. Thin, golden-crisp chicken cutlets soak up a buttery lemon-caper sauce, giving you that perfect mix of richness and brightness.
It’s quick, full of flavor, and perfect for weeknights or impressing guests without the stress.
I first made this on a whim with some leftover chicken cutlets and whatever was in my fridge. A little flour, a hot pan, some wine, and boom—restaurant-level magic in minutes.
The best part? It’s flexible. Swap the lemon sauce for a Marsala wine reduction, add mushrooms, or throw in garlic for extra depth.
Serve it over pasta, salad, or with crusty bread to soak up every last drop.
Why You’ll Be Hooked?
- Quick and Easy: With a busy schedule, I appreciate that this dish comes together in under 30 minutes, making it ideal for weeknights.
- Flavorful Yet Light: The combination of lemon and capers offers a burst of flavor without feeling heavy, which resonates with my preference for balanced meals.
- Versatile Pairings: I love experimenting with side dishes, and this chicken pairs wonderfully with everything from roasted vegetables to a simple salad.
- Health-Conscious Choice: Being mindful of my diet, I value that this recipe is both delicious and aligns with my nutritional goals.
Chicken Scaloppini Recipe
Chicken Scaloppini is a quick and flavorful Italian dish featuring thinly sliced chicken cutlets, lightly dredged in flour, and pan-seared until golden. It's finished with a bright lemon-butter sauce or a rich Marsala wine reduction, making it perfect for a weeknight dinner or a special meal.
Equipment
- Sharp Knife
- Paper towels
- Shallow bowl
- Large skillet
- Tongs
- Whisk
Ingredients
- 8 3-ounce chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or clarified butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 2 tablespoons butter cold
- fresh parsley minced for garnish
- lemon wedges for serving
Instructions
- Pat chicken dry, season with salt and pepper, and dredge in flour, shaking off excess.
- Heat butter in a skillet over medium-high heat. Cook chicken until golden brown on both sides, about 5 minutes. Transfer to a plate and cover with foil.
- Pour wine and lemon juice into the skillet, scraping up brown bits.
- Remove from heat and whisk in butter until melted. Stir in capers.
- Return chicken and juices to the pan, swirling to coat in the sauce.
- Garnish with fresh parsley and serve with lemon wedges.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 393kcal |
| Carbohydrates | 14g |
| Cholesterol | 124mg |
| Fat | 0.3g |
| Sodium | 547mg |
| Sugar | 1g |
Variations That Will Help You Customize Your Dish!
- Marsala Chicken Scaloppini – Swap the white wine and lemon juice for ¾ cup Marsala wine and ½ cup chicken stock. Simmer until slightly reduced, then finish with butter for a rich, velvety sauce.
- Chicken Scaloppini with Artichokes & Spinach – Add sautéed artichoke hearts and baby spinach to the sauce for a Mediterranean touch.
- Creamy Garlic Chicken Scaloppini – Stir in ¼ cup heavy cream and a minced garlic clove after deglazing with wine for a luxurious, silky sauce.
- Chicken Scaloppini with Mushrooms – Sauté 1 cup sliced mushrooms in the pan after cooking the chicken, then proceed with the sauce for a hearty variation.
- Spicy Chicken Scaloppini – Add a pinch of red pepper flakes or a teaspoon of Calabrian chili paste for a kick of heat.
- Parmesan-Crusted Chicken Scaloppini – Mix finely grated Parmigiano Reggiano into the flour before dredging for a crispy, cheesy crust.
