Simple Classic Chicken Scallopini Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 3 tablespoons lemon juice
  • ¼ cup butter
  • 2 tablespoons capers
  • 1 tablespoon minced fresh parsley, plus more for garnish
Directions
  1. To butterfly the chicken, place a chicken breast on a cutting board. Place one hand on top of the chicken, and use the other hand to hold a knife and slice horizontally through the thickest part of the chicken, stopping before the knife goes all the way through so you can open up the breast like a book.
  2. Repeat with the remaining 3 chicken breasts.
  3. Place a sheet of parchment paper over the chicken and pound with the smooth side of a meat mallet until the cutlets are ¼ inch thick.
  4. Season chicken on both sides with salt and pepper.
  5. If desired, cut chicken breasts in half to create smaller cutlets.
  6. Add flour to a shallow dish. Dredge chicken in flour on both sides, shaking off any excess.
  7. Pour olive oil into a large saute pan and place over medium high heat.
  8. Once hot, add chicken and cook until golden brown all over, about 2 minutes per side.
  9. Transfer chicken to a plate and cover with foil.
  10. Reduce heat to medium, add wine to the pan, and stir, scraping up any brown bits from the bottom.
  11. Add lemon juice and butter, stirring until butter is melted.
  12. Stir in capers and parsley, then taste sauce for seasoning and adjust if needed.
  13. Pour sauce over chicken and garnish with additional parsley, if desired. Serve immediately.