5 from 15 votes
Chicken Scallopini
Chicken Scallopini with Piccata Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Perfectly cooked, golden-brown Chicken Scallopini topped with a quick and easy lemony Piccata sauce made with butter, white wine butter, and capers.

Course: Main Course
Cuisine: Italian
Keyword: Chicken Scallopini
Servings: 4
Calories: 516 kcal
Author: Kelly Anthony
For the Chicken Scallopini:
  • 1/2 cup garlic and herb-flavored breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 boneless skinless chicken breasts halves (or 4 chicken cutlets)
  • 1/3 cup canola or avocado oil
For the Piccata Sauce:
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1/4 cup unsalted chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • 1 tablespoon capers, rinsed and dried
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
Chicken Scallopini:
  1. In a shallow dish, stir together seasoned breadcrumbs, flour, and pepper. Set aside.

  2. Place each chicken breast half on a steady work surface. With one hand resting on top of the chicken, very carefully use a sharp chef's knife to cut the breast in half. Repeat with the other chicken breast. Disregard if using cutlets.  

  3. Place chicken pieces in a large zip-top bag (or in between two sheets of plastic wrap and pound out until it is of uniform thickness of no more than a 1/4" thick. Trim up the cutlets if necessary and disregard of scraps.

  4. Dredge each piece of chicken in the breadcrumb mixture and set aside while the oil comes to temperature.

  5. Add oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the cutlets to the pan (taking care not to overcrowd it and cooking in batches if necessary) and cook for 2-3 minutes (or until golden). Turn each cutlet and cook for 1-1 1/2 minute more. Set aside on a wire rack.

Piccata Sauce:
  1. Place a large sauté pan over medium-low heat and add butter. Add the shallots and garlic and sauté for 1-2 minutes, just until softened. Do not allow to burn. Sprinkle in the flour and stir.

  2. Slowly add in the wine, followed by the chicken broth and lemon juice and increase the heat to meet a simmer. Simmer for about 4-6 minutes until slightly thickened, stirring occasionally.

  3. Stir in the cream, capers, salt, and pepper and remove from the heat. Serve over chicken and enjoy!

Recipe Notes

Note: The thicker the chicken cutlets, the longer they will take to cook through. The internal temperature of properly cooked chicken is 165°. Breast meat should be white and juices will run clear. 

Nutrition Facts
Chicken Scallopini with Piccata Sauce
Amount Per Serving
Calories 516 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g56%
Cholesterol 107mg36%
Sodium 496mg22%
Potassium 546mg16%
Carbohydrates 16g5%
Sugar 1g1%
Protein 26g52%
Vitamin A 425IU9%
Vitamin C 6.7mg8%
Calcium 23mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.