Chicken Scaloppini Recipe

Prepare chicken

If the chicken breasts are whole and thick, butterfly them and then place each piece between two pieces of plastic wrap. Using a meat mallet or heavy skillet, gently pound to an even thickness of about 1/4 inch. Trim any uneven edges so pieces are similar in size. Pat dry with paper towel.

Season and set up breading station

In a shallow bowl or plate, mix the 3 tablespoons flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. In a second shallow bowl, whisk the egg with 1 tablespoon milk until combined. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, remaining 2.5 tablespoons flour (if desired to stretch coating), 1/2 teaspoon garlic powder, and remaining pinch of salt and pepper.

Bread the chicken

Working with one piece at a time, dredge the pounded chicken in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb/Parmesan mixture, coating both sides and pressing gently so crumbs adhere. Place breaded pieces on a plate and let rest 5 minutes to set.

Pan-fry the scaloppini

Heat a large skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter. When the butter foams and oil is shimmering (about 325–350°F surface, or a flick of water sizzles), add the breaded chicken in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 160–165°F. Adjust heat as needed to avoid burning. Transfer to a wire rack or paper towel-lined plate and tent loosely with foil while you finish remaining pieces.

Finish

After frying all pieces, optionally add a small knob (1/2 tablespoon) of butter to the hot skillet, swirl to melt and scrape up any browned bits; squeeze half a lemon into the pan and pour the quick pan butter-lemon sauce over the scaloppini before serving. Sprinkle chopped parsley on top.

Cook potatoes

Place the cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on cube size.

Heat milk and butter

While potatoes cook, warm the 1 cup milk and 2 tablespoons butter in a small saucepan or microwave until hot but not boiling. Keeping the dairy warm helps keep the purée silky.

Drain and mash

Drain the potatoes well and return to the hot pot off the heat for 1 minute to dry out excess moisture. Mash using a potato masher or ricer until smooth. Gradually add the warm milk and butter mixture while mashing until you reach desired consistency. Stir in 2 tablespoons cream if using for extra silkiness. Season with 1 teaspoon salt and 1 teaspoon white or black pepper; taste and adjust.

Keep warm

Keep the purée warm on the lowest heat or cover and hold until the scaloppini are ready. If it thickens, stir in a splash of warm milk to loosen.

Divide the potato purée between 4 plates (or 2 plates for larger portions). Place 1–2 pieces of chicken scaloppini on top of each bed of purée.

Spoon any pan sauce over the chicken and purée. Finish with a squeeze of the remaining lemon half (to taste) and sprinkle chopped parsley for color. Serve immediately.