Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
The term “scallopini” means thinly sliced meat dredged in flour and fried. I love a crispy texture so I decided to add panko to make pan-fried chicken extra crispy. The lemon caper sauce helps to cut the rich fried flavor of the chicken. Great to serve as a light lunch with some lightly dressed salad greens or dinner with pasta and white sauce such as alfredo.
Ingredients
Adjust Servings
Instructions
- In a large sauté pan, heat oil and half of the butter on medium high heat.
- Season the chicken slices with salt and pepper. Coat chicken slices in flour and dust off the excess. Dip the chicken in the egg and coat evenly and allow the excess to drip off. Coat the chicken in the panko bread crumbs and firmly press them into the chicken.
- Place the chicken into the hot pan and brown on both sides until chicken is cooked through.
- When the chicken is completely cooked, drain on a plate lined with paper towel and keep warm.
- Remove the skillet from the heat. Add the remaining butter, lemon juice, capers, and parsley to the pan. Stir to combine. Warm the sauce on medium heat. Serve with chicken.