Scallopini, or “scaloppine” in Italian, is a classic Italian dish that features thinly sliced meat, typically veal, although variations using chicken or pork are also common. This dish is rooted in the Italian culinary tradition but interestingly has some French culinary influences, which is a combination of butter, white wine, and sometimes capers for a tangy lift. Other variations might include lemon juice or cream for additional flavor.

This dish is versatile and can be customized with different herbs and aromatics like garlic or parsley, adding layers of flavor. 

Scallopini demonstrates the elegant simplicity of Italian cooking, focusing on high-quality ingredients and straightforward techniques to achieve maximum flavor.

Ora lo sai

And now. You know!

LEMON CHICKEN SCALLOPINI

 IN CREAMY GARLIC SAUCE

FOR THE CHICKEN

2 CHICKEN BREASTS – boneless, skinless, halved to make 4 filets

GARLIC POWDER – to taste

PINCH OF SALT – or more to taste

FRESHLY GROUND BLACK PEPPER – to taste

JUICE FROM ½ LEMON – or more to taste

4-5 TBS FLOUR

TO MAKE THE GARLIC SAUCE

1 TB BUTTER

3 TSPS OLIVE OIL – or more if needed 

7-8 GARLIC CLOVES – minced

1 ½ CUPS CHICKEN STOCK

2/3 CUP LIGHT CREAM or HALF and HALF

1 TSP CORNSTARCH – mixed with 1 tsp water – optional

3 TBS FRESHLY SQUEEZED LEMON JUICE  – or more to taste

PINCH OF OREGANO – or any Italian herbs you enjoy

LEMON SLICES – for garnishing

TO PREPARE

Season the chicken with garlic powder, salt and pepper and squeeze lemon juice over chicken massaging the chicken as you do. Add the flour to a shallow bowl and dredge each fillet, shaking off the excess – set aside.

Heat the butter and oil together in a large heavy-duty frying pan over medium heat. When oil is hot fry chicken, without crowding, until fully cooked. Remove to a warm plate.

Add the onion and garlic to the pan and fry until the onion is transparent but not colored.

Reduce heat, slowly add the broth, season with salt and pepper and cook to reduce down slightly – about 5 minutes. Add the cream and bring to a slow simmer and continue the simmer until the sauce starts to thicken. At this point if you think the cream is too runny, add the flour water mixture directly into the middle of the pan and mix quickly and thoroughly to fully combine into the sauce. It will begin to thicken quickly. Omit this procedure if you feel the cream is thick enough. Add the lemon juice and allow to simmer gently for a few minutes. Add the oregano and any Italian herbs you enjoy using. Add the chicken back to the pan, spoon the sauce over all and continue simmering until the chicken is warmed through.

Serve over rice or along a side of cooked pasta. Garnish with lemon slices and a little parsley or some fresh basil leaves. Also good with mashed potatoes.

BUON MANGIATA!