Chicken Scaloppine Recipe

Prepare the chicken

If breasts are thick, halve horizontally to make 4 cutlets (about 4–6 oz each). Place each piece between two sheets of plastic wrap and pound with a meat mallet or heavy pan to about 1/4-inch thickness for even cooking.

Season both sides of each cutlet with 1 tsp kosher salt and 1 tsp freshly ground black pepper, dividing evenly over the pieces.

Place 1 cup all-purpose flour on a wide plate. Dredge each seasoned cutlet in the flour, shaking off excess. Set dredged cutlets on a wire rack or plate; reserve any remaining flour for the pan if needed.

Brown the cutlets

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams and the pan is hot but not smoking, add 2 cutlets without crowding the pan. Cook 2–3 minutes per side until golden brown and cooked through (internal temp ~165°F/74°C). Transfer to a warm plate and tent with foil. Repeat with remaining 2 cutlets, adding the remaining 1 tbsp butter if needed.

Deglaze and build the sauce

Reduce heat to medium. If pan is dry, add a splash (about 1 tbsp) of the white wine or chicken stock. Pour 1 cup dry white wine (or 1 cup chicken stock if not using wine) into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid bubble and reduce by about half (2–3 minutes) to concentrate flavor.

Stir in 2 tbsp fresh lemon juice and 2 tbsp drained capers. If you used wine, add 1 cup chicken stock now and simmer 2–3 minutes to meld flavors. Taste and adjust seasoning with a pinch of salt and more pepper if needed.

For a slightly richer sauce, lower heat to medium-low and whisk in 2 tbsp heavy cream, simmering 1 minute until warmed through and slightly thickened. Spoon any pan juices accumulated from the chicken back into the sauce.

Return the cooked cutlets to the pan, spooning the sauce over them and simmering 1–2 minutes to reheat and marry flavors. Sprinkle 2 tbsp chopped fresh parsley over the chicken before serving.