Scallopini in Lemon-Wine Sauce

Easy Italian chicken breast recipe Scallopini with lemon sauce – Scaloppini Piccata – a quick and easy chicken dish of the Mediterranean diet. Scaloppine (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that consists of thinly sliced meat, in one of a variety of sauces.
Love chicken dishes? Try chicken Milanese, or chicken Parmigiano.


CHICKEN SCALLOPINI RECIPE

Ingredients (6 servings)

  • 600 g Chicken Breast
  • 100 g Flour
  • 100 ml White wine
  • 100 ml of water (or chicken broth)
  • 1 Lemon
  • 1 tbsp Capers (optional)
  • Salt
  • Black pepper

Instructions

Cut the breast into 2 parts. Slice each part into three thin scaloppini (approximately 100g each). Roll the scaloppini in flour.

Heat two tablespoons of olive oil in a pan over medium heat. Add lemon wedges, capers, and scaloppini. Cook for 2 minutes, turn over.

Pour 25 ml of white wine, add salt and pepper. Cook the scaloppini for another 2 minutes. Remove cooked scaloppini, lemons, and capers on a plate. Remove the remaining sauce, set aside.

Wipe the pan, cook the remaining three scaloppini as described above. Remove the finished scaloppini on the plate.

Return all sauce to the pan, add two slices of lemon, a few capers, and two tablespoons of flour. Fry the flour over medium heat, stirring continuously with a spatula. Pour the remaining wine. Bring to a boil and add water (or broth), bring to a boil. Simmer the sauce for about 5 minutes, reducing the sauce in half, salt, and pepper. Return scaloppini to the pan, warm in the sauce for 1-2 minutes. Serve immediately.

Chef’s tips:

  • You can use veal (fillet), after tenderizing.
  • We served scaloppini with sweet potato purée. They are perfectly combined with mashed potatoes or with saffron and parmesan risotto.
    Easy Italian chicken breast recipe Scallopini with lemon sauce - Scaloppini Piccata

    Chicken in Lemon Sauce

    Servings: 2

Ingredients

  • 600 g Chicken Breast
  • 100 g Flour
  • 100 ml White Wine
  • 100 ml of water (or chicken broth)
  • 1 Lemon
  • 1 tbsp Capers (optional)
  • Salt
  • Black pepper

Instructions

  1. Cut the breast into 2 parts. Slice each part into three thin scaloppini. Roll the scaloppini in the flour. Heat 2 tbsp of olive oil in a pan. Add lemon wedges, capers, and scaloppini. Cook for 2 minutes, turn over. Pour 25 ml of white wine, add salt and pepper. Cook the scaloppini for another 2 minutes. Remove cooked scaloppini, lemons, and capers on a plate. Remove the remaining sauce, set aside. Wipe the pan, cook the remaining three scaloppini as described above. Remove the finished scaloppini on the plate.
  2. Return all sauce to the pan, add two slices of lemon, a few capers, and 2 tbsp of flour. Fry the flour over medium heat, stirring continuously. Pour the remaining wine. Bring to a boil and add water (or broth), bring to a boil. Simmer the sauce for about 5 minutes, reducing the sauce in half, salt, and pepper. Return scaloppini to the pan, warm in the sauce for 1-2 minutes.
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