Chicken Scaloppini Recipe

Prepare and pound chicken

Slice each chicken breast horizontally to make two thinner cutlets (or use 4 small cutlets). Place between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness about 1/4-inch. This ensures quick, even cooking.

Season and dredge

Combine 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder on a plate or shallow bowl. Lightly dredge each pounded cutlet in the seasoned flour, shaking off excess. Reserve remaining flour in case you need to add more when cooking.

Sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams and oil shimmers, add cutlets in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side until golden brown and cooked through (internal temperature ~165°F / 74°C). Transfer cooked cutlets to a warm plate and tent with foil while you make the sauce.

Sauté aromatics

Lower the heat to medium. If the pan is dry, add 1 tbs olive oil. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant, stirring so it doesn't burn.

Deglaze

Pour in 1/2 cup dry white wine (or substitute 1/2 cup chicken stock) to deglaze the pan. Use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Build the sauce

Add 1/2 cup chicken stock, 2 tbs lemon juice and 2 tbs drained capers. Bring to a gentle simmer and reduce for 2–3 minutes so flavors concentrate slightly. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper (adjust to preference).

Finish with butter and herbs

Reduce heat to low. Whisk in 2 tbs cold unsalted butter, a bit at a time, until the sauce becomes glossy and slightly thickened. Stir in 2 tbs chopped fresh parsley. Return the cooked chicken cutlets to the pan, spooning the sauce over them and warming for 1 minute to meld flavors.

Transfer chicken scaloppini to warmed plates, spoon additional sauce over each cutlet, and garnish with lemon wedges and extra chopped parsley. Serve immediately with your choice of sides (pasta, mashed potatoes, or sautéed greens).