Chicken Scallopini with Lemon Sauce Recipe

Chicken Scallopini with Lemon Sauce is a classic Italian-American dish that masterfully balances simplicity and sophistication. This recipe, known for its thinly pounded chicken breasts and bright, tangy lemon-infused sauce, offers a timeless appeal that has made it a beloved choice in both home kitchens and fine-dining restaurants. Rooted in Italian culinary tradition yet tailored over generations to suit modern tastes, Chicken Scallopini is more than just a meal—it is a celebration of refined flavor, culinary technique, and cultural heritage.

The term “scallopini” (or scaloppine in Italian) refers not to the type of meat used, but to the method of preparation. Derived from the Italian word scaloppa, meaning “a small scallop” or “thin slice,” scallopini dishes traditionally feature meat that has been pounded thin to ensure quick, even cooking and a tender texture. While veal scallopini was the original form of this dish in Italy, chicken has become the preferred choice in many American adaptations due to its accessibility, affordability, and versatility.

What distinguishes Chicken Scallopini with Lemon Sauce from other variations is the brightness and freshness that lemon brings to the plate. The sauce, often a reduction of lemon juice, white wine, chicken broth, and a touch of butter, strikes the perfect harmony between acidity and richness. When paired with the delicately seared chicken, the result is a dish that is simultaneously light and satisfying—an ideal entrée for both casual dinners and elegant gatherings.

The beauty of this recipe lies in its adaptability. Whether you’re preparing a quick weeknight dinner or crafting a more elaborate spread for guests, Chicken Scallopini can rise to the occasion. It pairs wonderfully with a wide range of sides, from roasted vegetables and sautéed greens to creamy pastas or fluffy risottos. Moreover, it lends itself well to customization: additional flavors such as capers, fresh herbs, or a splash of cream can be incorporated to suit individual preferences or seasonal ingredients.

In this comprehensive guide, we will delve into every detail required to master the art of Chicken Scallopini with Lemon Sauce. From choosing the right ingredients and preparing the chicken to perfecting the sauce and selecting complementary side dishes, each section of this recipe has been designed to offer practical advice, culinary insight, and step-by-step instructions for cooks of all levels.

Whether you’re a seasoned chef looking to refine your technique or a home cook eager to expand your repertoire, this in-depth recipe is your go-to resource for creating an unforgettable meal. With patience, care, and a focus on quality, you will be able to recreate a dish that not only satisfies the palate but also pays homage to a culinary tradition that has stood the test of time.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Trimming and Slicing

Start by placing the chicken breasts on a clean cutting board. If they are particularly thick, slice each breast in half horizontally to create thinner cutlets. This ensures they cook quickly and evenly.

Pounding

Place the chicken between two sheets of plastic wrap or wax paper. Use a meat mallet or the bottom of a heavy pan to gently pound each piece to an even thickness of about 1/4 inch. Thin cutlets are essential for scallopini—they cook fast and absorb flavor beautifully.

Seasoning

Season both sides of the chicken cutlets generously with salt and pepper. Allow them to rest for a few minutes at room temperature to absorb the seasoning.

Step 2: Dredge the Chicken

Pour the flour into a shallow bowl or plate. Dredge each chicken cutlet in the flour, coating both sides completely. Shake off any excess flour—just a light dusting is needed to help the exterior brown and create a surface for the sauce to cling to.

Tip: You can add a pinch of garlic powder or paprika to the flour for subtle depth of flavor.

Step 3: Sear the Chicken

In a large skillet or sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts and the oil is shimmering, carefully add the chicken cutlets in a single layer. Do not overcrowd the pan; cook in batches if necessary.

Searing Time

• Cook each cutlet for 2–3 minutes per side until golden brown and cooked through.

• Internal temperature should reach 165°F (74°C).

Transfer the cooked chicken to a clean plate and loosely cover with foil to keep warm while you prepare the sauce.

Step 4: Deglaze the Pan

With the pan still hot, reduce the heat to medium and pour in the white wine. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. These bits are packed with flavor and will enrich the sauce.

Let the wine simmer for about 1–2 minutes, or until it’s reduced by half. This not only intensifies the flavor but also cooks off the alcohol content.

Step 5: Make the Lemon Sauce

Add the chicken broth and lemon juice to the pan. Stir to combine. If using capers or a pinch of sugar, add them at this stage.

Simmer the sauce for 4–5 minutes, allowing it to reduce slightly. The goal is to concentrate the flavor and create a light, silky texture—not a heavy or thick sauce.

Add the lemon zest to amplify the citrus aroma.

Tip: Taste as you go. If it’s too tart, balance with a touch of sugar or more butter.

Step 6: Finish the Sauce

Remove the pan from the heat and stir in the remaining 2 tablespoons of cold butter. Swirl or whisk until the butter is fully melted and emulsifies the sauce, giving it a smooth and glossy finish. This French technique is called monter au beurre and is key to a luxurious, restaurant-quality sauce.

Step 7: Combine Chicken and Sauce

Return the seared chicken cutlets to the pan. Spoon the sauce over each piece to rewarm and coat thoroughly. Let them simmer gently for 1–2 minutes, just enough for the flavors to meld.

Step 8: Plating and Garnishing

Using tongs or a spatula, place each chicken cutlet onto a serving plate. Spoon the lemon sauce generously over the top. Garnish with chopped fresh parsley and a lemon wedge or slice for a touch of color and brightness.

Suggested Pairings

To complete your meal, consider these complementary sides:

• Starches: Garlic mashed potatoes, buttered pasta, risotto, or herbed couscous.

• Vegetables: Sautéed spinach, roasted asparagus, green beans almondine, or glazed carrots.

• Breads: Crusty artisan bread or garlic ciabatta to soak up the extra sauce.