Chicken Scaloppine Recipe

Prepare chicken

If breasts are thick, butterfly them and then place between two pieces of plastic wrap. Pound gently with a meat mallet to an even thickness about 1/4 inch thick. Dry each piece with paper towels.

Season and dredge

Combine flour with 1 tsp kosher salt, 1 tsp black pepper and garlic powder on a large plate. On a second plate, spread breadcrumbs. In a shallow bowl beat eggs with whole milk. Season chicken lightly with remaining 1 tsp kosher salt and 1 tsp black pepper. Dredge each chicken piece first in flour (shake off excess), then dip in egg wash, then press into breadcrumbs to coat evenly. Shake off excess.

Cook chicken

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 3 tbsp butter. When butter foams and oil is shimmering, add chicken in a single layer (work in batches if needed) and cook 2–3 minutes per side until golden brown and just cooked through (internal temp 160–165°F / 71–74°C). Transfer cooked scaloppine to a warm platter tented with foil.

Sweat aromatics

Reduce heat to medium. In the same skillet add remaining 2 tbsp olive oil and 3 tbsp butter. Add minced shallots and cook 2–3 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, scraping up browned bits from the pan.

Deglaze

Pour in dry white wine to deglaze the pan, stirring and scraping for 1–2 minutes until wine is reduced by about half.

Build sauce

Add chicken stock, fresh lemon juice and capers. Bring to a gentle simmer and let reduce 6–8 minutes until sauce thickens slightly. Taste and season with 1 tsp salt and 1 tsp black pepper. If you prefer a silkier, richer sauce, stir in heavy cream and simmer 1–2 minutes more to integrate.

Finish sauce with butter and herbs

Off heat, whisk in remaining 3 tbsp butter, one small piece at a time, to give the sauce a glossy finish. Stir in chopped parsley and adjust seasoning if needed.

Return chicken to sauce

Return the cooked chicken scaloppine to the skillet, spooning sauce over each piece. Heat gently for 1–2 minutes to warm through and allow flavors to meld (do not overcook).

Transfer chicken to a warmed serving tray or individual plates. Spoon extra sauce and capers over each piece. Sprinkle with grated Parmigiano-Reggiano if using, scatter fresh parsley leaves and garnish with lemon slices. Serve immediately.

If catering a party: keep cooked scaloppine covered in a shallow hotel pan over low oven (200°F / 95°C) with sauce on the side or spooned lightly over chicken to prevent drying. Reheat gently and finish with fresh parsley and lemon just before service.