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Chicken scallopini topped with a lemon cream sauce.

Chicken Scallopini

This chicken scallopini is breaded chicken cutlets that are cooked until golden brown, then coated in a creamy lemon and caper sauce. A classic restaurant style dish that's easy to make and is always a hit with both kids and adults alike.
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 383kcal
Author Sara Welch


For the chicken

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons extra virgin olive oil

For the sauce

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 teaspoons minced garlic
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 3 tablespoons capers
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • lemon wedges for garnish optional


For the chicken

  • Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step.
  • Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to 1/2 inch thick.
  • In a small bowl, mix together the flour, salt and pepper.
  • Dredge each chicken piece in the flour mixture.
  • Heat the olive oil in a large pan over medium high heat. Add the chicken in a single layer. Cook for 4-5 minutes per side or until golden brown and cooked through.
  • Remove the chicken from the pan and cover to keep warm.

For the sauce

  • Melt the butter in the pan. Add the flour and whisk for 1 minute.
  • Add the garlic and cook for 30 seconds.
  • Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until wine has reduced by half, whisking occasionally.
  • Stir in the chicken broth and heavy cream. Cook for 3-4 minutes or until sauce has just thickened, Turn the heat to low.
  • Stir in the lemon juice, capers and salt and pepper.
  • Return the chicken to the pan. Spoon the sauce over the top. Sprinkle with chopped parsley. Serve, garnished with lemon wedges if desired.



Calories: 383kcal | Carbohydrates: 17g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 1442mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 2mg