Chicken Scaloppini Recipe

Prep the chicken

Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly and then pound). Place between two sheets of plastic wrap and gently pound with a meat mallet or heavy pan to an even thickness of about 1/4 inch. Trim any fat. Pat dry with paper towels.

Season and dredge

In a shallow bowl combine flour, bread crumbs (if using), 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Lightly coat each cutlet in the flour mixture, shaking off excess. Set on a plate.

Cook the chicken

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add cutlets in a single layer (work in batches if necessary). 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. Return pan to medium heat for the sauce.

While chicken rests, slice drained roasted red peppers into strips if not already sliced. Set aside. Chop parsley and drain capers. These will be added to the sauce at the finish to warm through and provide bright flavor.

Sauté shallot and garlic

Reduce heat to medium. Add the minced shallot to the same skillet (add a splash of oil if pan is dry) and sauté 1-1.5 minutes until soft and translucent. Add minced garlic and cook 20-30 seconds until fragrant, taking care not to burn.

Deglaze and reduce

Pour in 1/4 cup dry white wine (or 1/4 cup chicken stock) and scrape up browned bits with a wooden spoon. Let the liquid simmer and reduce by about half, about 2 minutes.

Finish the sauce

Stir in 3 tablespoons lemon juice, 1 tablespoon orange juice (if using), and 1/4 cup chicken stock. Add 1/2 tsp salt and 1/4 tsp black pepper. Let simmer 1-2 minutes. Remove from heat and whisk in the 2 tablespoons cold butter one piece at a time to create a glossy emulsion. Taste and adjust seasoning if needed. Stir in the drained capers, roasted red pepper strips, and chopped parsley to warm through.

Return chicken to pan

Nestle the cooked chicken cutlets back into the skillet and spoon sauce, peppers, and capers over each piece. Warm together over low heat for 1 minute so flavors meld (do not boil).

Cook couscous

Bring 1 cup water (or chicken stock), 1 tsp olive oil and 1/4 tsp salt to a simmer in a small saucepan. Remove from heat, stir in 1 cup couscous, cover tightly and let sit 5 minutes. Fluff with a fork, then stir in 1 tsp lemon zest and adjust salt to taste.

To serve, spoon a bed of couscous onto each plate, place 1–2 chicken scaloppini on top, spoon extra citrus-piccata sauce with roasted peppers and capers over the chicken, and garnish with additional chopped parsley and a lemon wedge if desired.