Chicken Scallopini with Lemon Sauce
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.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
  • 1 lb chicken breast, thinly sliced (You can use turkey, pork, and beef as long as they are very thinly sliced)
  • 2 tbsp oil
  • 1/4 cup butter, divided in half
  • 3/4 cup flour
  • 1 egg, beaten
  • 1 cup panko, plain (Using panko is optional)
  • 1 tbsp lemon juice
  • 1 tsp capers
  • 2 tbsp parsley, chopped
  • salt and pepper to taste
Instructions
  1. In a large sauté pan, heat oil and half of the butter on medium high heat.
  2. 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.
  3. Place the chicken into the hot pan and brown on both sides until chicken is cooked through.
  4. When the chicken is completely cooked, drain on a plate lined with paper towel and keep warm.
  5. 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.