Chicken Scallopini

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Chicken scallopini is an easy dinner dish you’ll come back to week after week. These chicken cutlets go well with a variety of dishes for an easy dinner.

Chicken scallopini is a dish that sounds fancy but is ready in a moment’s notice, which makes it perfect for times when you can’t bear to be in front of a stove for a long time.

Plus you get to work out some of your frustration with the meat mallet (or rolling pin) as you flatten the chicken. Win-win.

Some like the chicken incredibly thin, but go with your gut on desired thickness. The thinner pieces cook faster, which means dinner is on the table in just moments.

I go light on the capers because I don’t like to eat them but enjoy the flavor it adds to the sauce. Of course, you can add more if you’re a fan of briny qualities.

This quick and easy chicken scallopini is perfect for any weeknight dinner!

What is chicken scallopini?

Chicken scallopini is thin chicken cutlets that are dredged in flour, then cooked quickly on the stove.

The chicken breasts are either sliced thin through the middle, or pounded flat with a meat mallet. 

You can also buy thin chicken breasts at the store. They are labeled as cutlets or Milanese cut.

This easy method of cooking chicken is ideal for serving with a variety of pan sauces, as well as pasta, creamy polenta, or alongside your favorite vegetables.

Ingredients for chicken scallopini

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Chicken breasts – Use boneless skinless chicken breasts. You’ll need 1 pound, which is usually around 2 chicken breasts.

Flour – I use all-purpose flour to coat the chicken. If you need to make this dish gluten-free, swap in your favorite all-purpose gluten-free blend.

Olive oil – For the pan.

Chicken broth – Broth or chicken stock are used to create the sauce this chicken is served with. You can also use vegetable broth.

White wine – Optional, but adds a lot of flavor! If you prefer to leave it out, just swap in more chicken broth. I usually use sauvignon blanc to cook with because then we can drink the rest with dinner!

Lemon juice – Lemon adds acidity and brightens up the sauce.

Butter – For thickening the sauce.

Capers – Capers turn this into a classic chicken piccata. You can leave them out if you don’t like the briny flavor.

Salt and pepper – To taste

Parsley – For garnish, if you like. I usually use flat-leaf parsley, not curled parsley.

How to make this recipe

First, you’ll need to prepare the chicken. Pour the flour into a shallow bowl or plate and set aside.

Lay a piece of plastic wrap on the counter and place the chicken breasts on top. Place another piece of wrap on top.

Use the flat side of a meat mallet to pound the chicken to about ¼-inch thickness. A rolling pin can also be used in place of the meat mallet.

Don’t have a mallet? You can also cut the chicken breasts in half through the middle to create two flat pieces.

Sprinkle both sides of the chicken with salt and pepper, then dredge the chicken in the breadcrumbs to coat. I usually press the the flour in to help it adhere. Set the chicken aside.

Pour the olive oil into a large skillet and heat over medium high. Once hot, add the chicken and cook for about 3 minutes per side, until cooked through and golden brown.

If the chicken is browning too quickly, reduce the heat. It’s done when the internal temperature reaches 165°F.

Remove the chicken from the pan and set on a clean plate, with another plate inverted over it to keep the chicken warm. 

Now we’re going to make the pan sauce to serve with the chicken scallopini.

Using the same pan over medium heat, pour in the chicken broth, wine, and lemon juice. It will sizzle and steam a bit; that’s OK. 

Scrape up any stuck bits and cook the liquid for about 2 minutes, reducing it slightly.

Remove the pan from the heat and stir in the butter and capers to finish.

Return the chicken to the pan. Pour the sauce over the chicken, top with fresh chopped parsley, and serve.

What to serve with chicken scallopini

This dish is great served over pasta, especially angel hair, spaghetti, or orzo.

Add some homemade garlic bread and a frisee salad, and you’ve got one delicious meal on your hands!

When I’m craving comfort I eat this dish with garlic mashed potatoes, but when fresh spring produce hits I love to add in roasted asparagus.

You can skip the pan sauce and use chicken scallopini to make chicken parmesan, too. Or turn it into a crispy chicken sandwich!

For similar flavors but in meatball form, try chicken piccata meatballs.