Chicken scallopini is a great weeknight dinner. The ingredients are simple and the pounded cutlets cook in just a few minutes. When all the pieces of chicken are finished, the sauce comes together quickly by adding the liquid ingredients and scraping up the little browned bits left in the pan. And it sounds so fancy, doesn’t it? Scallopini is the plural form of scaloppa, which means just what you think, scallop. Or thinly sliced cut of meat. Dredge the meat in some flour, cook in some butter and oil, and then make a nice wine sauce to serve atop it. Very fancy indeed.
Gather your ingredients:
Slice the chicken cutlets in half, lengthwise:
Place some plastic wrap over the cutlet and pound with a mallet until 1/4 inch thick. The plastic wrap keeps the mallet from sticking. The pounding is a nice stress reliever after a long day of work!
Heat the butter on medium and when it begins to bubble a bit, add the olive oil:
Dredge the cutlet in the flour mixture and add to the pan, cooking about 2-3 minutes, then flip the cutlet and cook about 1-2 minutes more, until cooked through.
Remove the cutlet from the pan and repeat the process until all the cutlets are finished cooking. Now for the fun part…scraping up all those delicious little browned bits and making the wine sauce.
Add the ingredients for the sauce and mix together with the browned bits, making a lovely, fragrant sauce.
Serve the sauce atop the cutlets as you plate them. Or, serve it on the side for dipping.Print
1 pound chicken breast
3 tablespoons unsalted butter
2 tablespoons olive oil
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ cup white wine
½ cup chicken stock
3 tablespoons lemon juice
For the chicken:
Slice the chicken breast in half lengthwise.
Cover cutlet with plastic wrap and pound with a meat mallet until ¼ inch thickness.
When all cutlets are pounded, make the flour mixture.
Mix the flour, salt, and pepper together in a large flat bowl or pie plate.
Heat butter in a skillet on medium heat.
When butter begins to bubble and before it begins to brown, add olive oil.
Dredge a cutlet in flour mixture and add to skillet.
Cutlet should cook for 2-3 minutes and be a golden color on the underside.
Turn cutlet and cook 1-2 minutes more, until cooked through.
Repeat with remaining cutlets.
For the sauce:
Once all the chicken is cooked, add white wine and scrape up the brown bits.
As the wine heats, slowly add chicken stock and lemon juice, all the while scraping the brown bits and making a beautiful, fragrant sauce.
Serve the sauce atop the plated cutlets or on the side for dipping.