Chicken Scallopini with Lemon

Scott Anderson


Chicken Scallopini is one of those wonderful old world style dishes that when made right is light and tender loaded with bright flavors. On the other hand if it’s made with out the slightest of care and the chicken is not treated properly then you have a tough rubbery dish that’s spiked with too much seasoning or as bland as eating sliced white sandwich bread.

I prefer fresh lemon juice to the bottled variety and if you wish to change up the recipe you can substitute Marsala wine for the lemon juice and saute ½ pound of button or cremini mushrooms in the pan before deglazing with the Marsala.

The images posted with this recipe were found at various online places to demonstrate the cooking techniques. I was unable to take pictures while preparing this dish at my last catering event.


★★★★★ 2 votes

20 Min
15 Min


  • 10
    4 oz chicken breasts
  • ·
  • ·
    white pepper
  • ·
    flour- for dredging
  • 4 oz
    grapeseed oil
  • ·
  • 4 oz
    lemon juice, fresh
  • 10 oz
    chicken stock, light
  • 2 oz
    butter, cut into pieces
  • 2 Tbsp
    fresh chopped parsley
  • 1 large
    lemon - sliced into wedges

How to Make Chicken Scallopini with Lemon


  1. Trim the chicken breasts, removing fat and waste. Lightly flatten with a sauté pan or meat mallet under a few layers of saran wrap. Do not pound too hard or you will shred and tear the meat. Set each breast aside after pounding to a uniform thickness.
  2. Season the chicken with salt and pepper and dredge it in flour, shaking off any excess. This step should be done right before cooking.
  3. Heat the oil in a large sauté pan until very hot, but not smoking. Add in the chicken making sure not to crowd the pan and sauté over high heat just until lightly browned on both sides. If your pan is not large enough, sauté the chicken in batches, making sure that the chicken is completely cooked through.
  4. Remove the meat from the pan, and set aside on a platter, and drain off the excess oil.
  5. Add the lemon juice to the pan and deglaze the pan; add the stock and reduce over high heat till ½ total fluid remains. Add in the pieces of butter and stir in till melted and blended with the sauce.
  6. Add the chicken to the pan and bring to a simmer, turning the meat to coat the sauce.
  7. Serve immediately, 2 pieces per portion, garnished with a lemon wedge and chopped parsley.

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