Chicken Scallopini 

Because the term scallopini refers to the preparation of the meat rather than a specific sauce, you’ll find many variations on this simple chicken recipe. Some include butter and herbs, mushrooms, or even picatta-style lemon-caper sauce. I like to keep it simple with a few simple aromatics. Here’s what you need to make it.

• Chicken breasts: You’ll need three boneless, skinless chicken breasts for this recipe, each cut into 2 thin cutlets, then pounded thin. Or you can buy six already-prepared cutlets from your butcher or supermarket. 
• Salt and pepper: Since chicken breasts are mild in flavor, seasoning them with salt and pepper is important.
• Flour: Dredging the cutlets in all-purpose flour helps to brown them and thicken the pan sauce.
• Extra virgin olive oil: Lighter than butter, EVOO is great for sautéing quick-cooking cutlets. 
• Shallot punches up the flavor and gives texture to the pan sauce. You’ll need one finely diced shallot for this recipe.
• Fresh herbs: I live to give the pan sauce dimension with the classic quartet of parsley, sage, rosemary, and thyme for a woodsy depth, but you can use any fresh herbs you like for this recipe
• White wine brings acidity and freshness to the sauce. You can substitute water or additional chicken stock if you prefer.
• Chicken stock acts as the savory base for the pan sauce. Use homemade or store-bought. 
• Lemon juice and zest brighten the flavor of the pan sauce. Thinly sliced half-moons provide the finishing touch.

How to Make Chicken Scallopini

This dish of sliced chicken breasts in velvety pan sauce is easy to make, especially if you start with prepared cutlets. Here’s how to do it.

• Prepare the chicken. Place 3 boneless, skinless chicken breasts (about 1 pound) on a cutting board. Use your palm to hold one firmly in place and carefully slice each chicken breast in half (horizontally), starting at the thicker side. A filleting knife works best here; otherwise, use a sharp chef’s knife and smooth, firm strokes.
• Flatten the chicken: Place each slice between two sheets of waxed paper or plastic wrap and pound it gently with a meat mallet just enough to even out its thickness. Each scallopini should be between 1/4 and 1/3 inch thick. If the slices are large, you can cut them in half crosswise to make smaller scallopini (chicken breasts). Season both sides with salt and pepper.
• Dredge the chicken. Line a baking sheet with waxed or parchment paper to hold the cutlets. Place 1/3 cup of all-purpose flour in a shallow bowl. Dredge the slices in the flour, one at a time, coating them on all sides, and shaking off the excess. Set them on the prepared baking sheet.
• Cook the chicken. Heat the oven to 200°F and set an oven-safe platter inside to warm. Heat 3 tablespoons extra virgin olive oil in a large skillet until it shimmers. Arrange 2 to 3 of the chicken scallopini (cutlets) in the pan and cook on medium heat for 4 minutes, turning them once, until very lightly browned and cooked through. Once they are ready, transfer to the platter in the oven to keep warm. Repeat with the remaining pieces of chicken.
• Make the pan sauce. Add 1 remaining tablespoon olive oil to the skillet, lower the heat to medium-low, and stir in 1 minced shallot (about 1/3 cup). Cook, stirring, for about 5 minutes, until softened. Stir in 2 to 3 teaspoons of fresh minced herbs—I like a mix of parsley, sage, rosemary, and thyme. Cook for a minute or two, then raise the heat to medium-high and stir in 1/4 cup dry white wine. Let it simmer for about 2 minutes, until reduced. Then stir in 1/4 cup chicken stock. Season the sauce with a pinch of salt and a generous grinding of pepper. Cook until slightly thickened, about 1 minute, then stir in 1 teaspoon finely grated lemon zest and the juice of 1/2 lemon (2 to 3 tablespoons). Simmer, stirring, for another 3 to 5 minutes to incorporate the lemon juice and bring the sauce together. Slice the remaining lemon half into half-moons and set aside. 
• Serve. Remove the platter of chicken from the oven and spoon the pan sauce over it. Garnish with thinly sliced half-moons of lemon and serve.

What is Chicken Scallopini? 

The term ‘scaloppine’ (or scallopini) is a catch-all word referring to thinly pounded slices of meat, usually sautéed quickly and then finished with a pan sauce. In Italy, the most common meat used for scaloppine is veal. However, chicken is becoming a more common alternative. Scaloppine are similar to cutlets; however, they tend to be smaller in size and slightly thinner.

Most recipes for chicken scaloppine call for some sort of butter- or oil-based pan sauce to coat and flavor an otherwise bland piece of chicken. Wine, lemon juice, chicken stock, or cream, along with herbs and other aromatics, can be added to the sauce to enrich and flavor it. The pan sauce is what really makes the dish.

Make it Your Own

Add your own spin to this versatile chicken scallopini recipe, or try one of these variations:

• Make it creamy. For a slightly richer version, omit the chicken stock and stir 1/4 cup heavy cream into the pan sauce instead.
• Use garlic. If you are a garlic lover, swap in two minced garlic cloves for the shallot. Be careful not to let the garlic brown, or it will turn the sauce bitter. 
• Switch up the meat. Substitute veal or pork for the chicken for a change of pace.
• Add mushrooms. In the fall, I love to add sliced cremini or shiitake mushrooms to the pan sauce to give it an autumn profile. I also up the amount of rosemary to enhance the woodsy flavor.

What to Serve with Chicken Scallopini

The accommodating lemony herb flavor of chicken scaloppine means that it goes well with lots of different sides. Try it with grilled artichokes with garlic, parsley, and lemon, or this lemony fennel salad with shaved parmesan. For dessert, you can’t miss with this two-ingredient lemon sorbet.

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