Classic Chicken Scallopini (Printer-Friendly Version)

Tender chicken cutlets cooked in lemon butter sauce with capers and fresh parsley for rich flavor.

# What You'll Need:

→ Chicken

01 - 2 boneless skinless chicken breasts, halved horizontally and pounded to 1/4 inch thickness
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Coating

04 - 1/2 cup all-purpose flour, for dredging

→ Cooking Fats

05 - 4 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil

→ Sauce

07 - 2 garlic cloves, minced
08 - 1/2 cup dry white wine
09 - 1/2 cup chicken broth
10 - 3 tablespoons fresh lemon juice
11 - 2 tablespoons drained capers (optional)

→ Finishing

12 - 2 tablespoons fresh parsley, finely chopped

# Steps to Follow:

01 - Slice chicken breasts horizontally to create thin cutlets. Place each between plastic wrap sheets and pound evenly to 1/4 inch thickness using a meat mallet or heavy skillet.
02 - Season both sides of cutlets with salt and freshly ground black pepper. Lightly dredge in flour, shaking off excess.
03 - Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear chicken in batches for 2 to 3 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Deglaze pan with white wine, scraping up browned bits. Reduce by half, approximately 2 minutes.
05 - Add chicken broth and lemon juice to the skillet. Simmer for 3 to 4 minutes until slightly thickened.
06 - Reduce heat to low, then incorporate remaining 2 tablespoons butter and optionally capers. Swirl until butter is fully melted and sauce is cohesive.
07 - Return chicken along with any accumulated juices to the skillet. Spoon sauce over and simmer gently for 1 to 2 minutes to blend flavors. Garnish with finely chopped parsley before serving.

# Additional Tips:

01 - Pounding chicken to uniform thickness ensures even cooking and tender texture.
02 - Selecting a dry white wine suitable for drinking enhances the sauce’s flavor.
03 - Pairs excellently with angel hair pasta, roasted vegetables, or fresh arugula salad.
04 - Capers contribute a briny contrast that brightens the lemon sauce.

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