Perfectly cooked, golden-brown Chicken Scallopini topped with a quick and easy lemony Piccata sauce made with butter, white wine butter, and capers.
In a shallow dish, stir together seasoned breadcrumbs, flour, and pepper. Set aside.
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.
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.
Dredge each piece of chicken in the breadcrumb mixture and set aside while the oil comes to temperature.
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.
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.
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.
Stir in the cream, capers, salt, and pepper and remove from the heat. Serve over chicken and enjoy!
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.
The Anthony Kitchen