Chicken Scaloppine W/ Lemon & Butter Recipe

Prepare chicken

Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound each breast to an even thickness about 1/4 inch (6 mm). This ensures quick, even cooking.

Season

Season both sides of the pounded chicken breasts with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up dredging station

Place 1 cup all-purpose flour in a shallow dish. In a second shallow dish whisk together 1 large egg and 2 tbsp milk until combined.

Dredge

Lightly dust each chicken breast in flour, shaking off excess, then dip into the egg mixture, allow excess to drip, and briefly return to the flour for a light second coat. Shake off excess flour and set on a plate.

Pan-fry

In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams and the pan is hot but not smoking, add the chicken breasts (work in batches if needed). Cook until golden brown and cooked through, about 3 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Transfer cooked chicken to a warm plate and tent loosely with foil to keep warm while you make the sauce.

Deglaze

With the skillet still over medium heat (do not wipe it out — the browned bits add flavor), pour in 1 cup dry white wine or low-sodium chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, 3–4 minutes.

Add lemon

Stir in 3 tbsp fresh lemon juice and 1 tsp lemon zest. Taste and adjust acidity as desired (add a little more juice if you want brighter flavor).

Finish with butter

Reduce heat to low and add 4 tbsp unsalted butter in 2 increments, swirling the pan or whisking constantly to emulsify the butter into the sauce, creating a glossy velvety finish. This should take about 1–2 minutes.

Add capers and season

Stir in 2 tbsp drained capers (if using) and 2 tbsp finely chopped fresh parsley. Season the sauce with up to 1 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting as needed.

Return chicken to pan

Return the cooked chicken to the skillet, spooning the sauce over each piece. Warm for 1 minute to meld flavors and ensure chicken is hot throughout.

Transfer chicken scaloppine to warmed plates or a serving platter. Spoon extra lemon-butter sauce over the top, sprinkle with additional chopped parsley, and serve with lemon wedges on the side.

Suggested accompaniments: serve with buttered pasta, mashed potatoes, or sautéed spinach to soak up the sauce.