we are removing inactive members from the group, say anything to stay active. Lemon Chicken Scallopine 🍋🍗 Ingredients: - 4 chicken fillets (thinly sliced or pounded) - 1/2 cup all-purpose flour - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons butter - 3 garlic cloves, minced - 1 cup chicken broth - 1/4 cup fresh lemon juice

 

 Lemon Chicken Scallopine

Thin chicken cutlets in a bright lemon‑butter (or lemon‐cream) sauce — elegant, yet weeknight reachable.

---

🔍 What is Scallopine (Scaloppine)?

“Scallopine” (Italian: scaloppine) refers to thinly‑sliced meat (veal, chicken, or pork) that is lightly dredged and cooked quickly. The term derives from the Italian scaloppina, meaning “thin slice.” In the case of chicken scallopine, the breasts are butterflied or sliced horizontally and often pounded to an even, thin thickness so they cook fast and evenly.

The lemon version brings citrus, butter (or oil), sometimes wine and/or cream, herbs, and often capers or olives into the sauce. The result is a dish that’s bright, juicy, and flavorful. One version calls this dish:

“Thinly‑sliced chicken is perfectly sautéed and drenched in a bright, zesty lemon sauce, showcasing the Italian love for fresh ingredients!” Life, Love, and Good Food+1

Another calls it:

“Thin, golden cutlets simmer in a bright lemon‑butter sauce … restaurant‑quality elegance with minimal effort.” Dina Bakery

So you’re getting something that feels special, yet approachable.

---

🕰 History & Context

Although the exact origins are blurry, the method of thinly sliced meat cooked in a quick pan sauce is classic Italian. The “scaloppine al limone” (lemon‑scallopine) variant is particularly popular in Rome and central Italy. As one guide notes:

“Scaloppine al Limone comes straight from the heart of Italy and is especially beloved in Roman cuisine.” Life, Love, and Good Food

In the U.S., the dish became part of Italian‑American repertoire and shows up frequently in home cooking and restaurants. The lemon + butter (or cream) sauce gives it a bright finish that contrasts with heavier mains—making it a nice choice for a dinner that feels both comforting and refined.

---

🧾 Ingredients (Serves ~4)

Here is a strong baseline ingredient list. Feel free to adjust quantities or adapt to your preferences.

For the chicken

• 2 large boneless, skinless chicken breasts — halved horizontally (to make 4 cutlets)

• 1 teaspoon garlic powder

• 1 teaspoon salt

• Freshly cracked black pepper, to taste

• 1–2 tablespoons fresh lemon juice (juice of about half a lemon) Cafe Delites+1

• ~4 tablespoons all‑purpose flour (for dredging) — optional if you like a light coating for better browning and sauce adhesion Cafe Delites+1

For the sauce

• 1 tablespoon unsalted butter

• 2 teaspoons olive oil (or more butter + oil mix)

• 1 medium brown onion, chopped (or 2 shallots) Cafe Delites

• 2 tablespoons minced garlic (or 6–8 cloves garlic) Cafe Delites

• 1¼ cups chicken broth/stock (or 1 cup + small extra) Cafe Delites

• 2/3 cup light cooking cream (or heavy cream, half‑and‑half) — for the creamy version Cafe Delites+1

• 2‑3 tablespoons fresh lemon juice (adjust to taste) Cafe Delites+1

• 2 teaspoons dried Italian mixed herbs (or a mix of dried basil + oregano) Cafe Delites+1

• 2 tablespoons chopped fresh parsley (for garnish)

• Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken sauce if needed) Cafe Delites

Optional extras for flavour/texture

• Capers (about 2 tablespoons) for a briny pop

• Sliced olives (½‑cup) for Mediterranean twist Punchfork+1

• Zest of lemon (1 tablespoon) to boost aroma

• White wine (½‑cup) for deglazing before broth (if you like) Dina Bakery+1

Suggested sides

• Linguine, fettuccine, or any pasta

• Rice or cauliflower rice (for lower carb)

• Zucchini noodles or steamed vegetables

• Simple arugula or mixed‑greens salad

---

👩‍🍳 Step‑by‑Step Instructions

Here is a detailed process. The total time is about 35‑45 minutes.

1. Prep the chicken

1. Butter‑flying: Take each chicken breast and slice horizontally to make two thinner cutlets — so you end up with four.

2. Pound (optional but helpful): Place each piece between plastic wrap and gently pound to an even thickness (~¼″) so that they cook evenly.

3. Season: Sprinkle garlic powder, salt, and cracked pepper on both sides.

4. Lemon‑juice rub: Pour ~1–2 Tbsp lemon juice (juice of half lemon) over the chicken, rubbing it in. This adds brightness and helps tenderize. Cafe Delites+1

5. Dredge (optional): Place flour in a shallow dish. Dredge each piece lightly in flour, shaking off the excess. This gives the chicken a light coating that helps brown and helps the sauce adhere. Cafe Delites+1

2. Brown the chicken

1. In a large skillet, heat 1 tablespoon butter + 2 teaspoons olive oil (or similar fat mix) over medium‑high heat until hot.

2. Add the chicken pieces (dredged) to the pan. Work in batches if needed to avoid overcrowding.

3. Cook about 4–5 minutes per side (depending on thickness) until golden brown and cooked through (internal temperature ~165°F / 74°C). Cafe Delites

4. Remove chicken to a warm plate; tent lightly to keep warm.

3. Build the sauce

1. In the same skillet (don’t clean out all the fond!) leave the browned bits — these add flavor. Add the chopped onion and garlic and sauté ~2‑3 minutes until onion is translucent and garlic fragrant. Cafe Delites+1

2. Add optional extras now: if using white wine, pour it in and deglaze the pan — scrape up the browned bits — and let it reduce by about half (~2 minutes). Dina Bakery+1

3. Pour in chicken broth (1¼ cups) and allow it to simmer (~5–6 minutes) to reduce slightly. Season lightly with salt/pepper. Cafe Delites+1

4. Stir in cream (2/3 cup) if using the creamy version. Bring to a gentle simmer (~5 minutes) until the sauce begins to thicken. If it remains too thin, stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) to quickly thicken. Cafe Delites

5. Add lemon juice (2‑3 Tbsp) and stir for about 1 minute to blend. Taste and adjust liquidity and brightness (if sauce too thick, add a splash more broth; if too mild, add more lemon juice) Cafe Delites

6. Stir in dried Italian herbs, and if using, capers or olives.

7. Return the browned chicken back into the skillet, nestling it into the sauce. Spoon sauce over each piece and let it warm through (~1‑2 minutes).

8. Turn off heat and gently stir in remaining butter (if you like a richer finish) or just leave chicken coated. Optionally, garnish with chopped parsley and lemon slices or wedges.

4. Serve

1. Place each chicken cutlet on a plate. Spoon the lemon sauce (with onion, garlic, capers/olives if used) over the top.

2. Serve with your chosen side — e.g., pasta tossed with a bit of sauce, steamed veggies, or rice.

3. Finishing touches: sprinkle parsley, add a lemon wedge.

4. Enjoy immediately — this dish is best served fresh, while the sauce is silky and the chicken hot.

---

✅ Why This Method Works

• Thin, evenly cooked chicken ensures tenderness and quick cooking.

• Dredging in flour helps create a light crust and gives the sauce something to cling to.

• Browning (fond) adds deep savory flavour to the sauce when deglazed.

• Lemon juice and/or zest brings brightness and cuts the richness.

• Cream or butter finish (optional) enriches the sauce without making it heavy.

• Simple, quality ingredients: no complicated technique, but attention to detail yields restaurant‑quality.
  As one source says:

  “Allow the pan to get properly hot… Avoid overcrowding… Taste and adjust the lemon juice before serving—some lemons are more acidic than others.” Dina Bakery

---

🎛️ Variations and Adaptations

You can tweak this dish to match your dietary preferences, available ingredients, or desired flavour profile.

Healthier Version

• Skip the flour dredge (or use whole wheat flour) for a lighter coating. healthecooks.com

• Use reduced‑fat cream or skip cream altogether and rely only on broth + lemon.

• Use less butter / more olive oil for sautéing.

• Serve over zucchini noodles or steamed vegetables instead of pasta.

Extra Rich / Restaurant Style

• Use heavy cream (instead of light), finish sauce with a knob of cold butter whisked in at the end.

• Add capers + olives for extra flavour complexity. Punchfork+1

• Use chicken thighs instead of breasts for more juiciness.

Low/No Alcohol Version

• Skip wine, or use it optionally for deglazing. You can just use broth + extra lemon juice.
  One “healthy” version skips wine entirely. healthecooks.com

Make‑Ahead Notes

• You can prep the chicken (slice, pound, season) ahead of time.

• The sauce is best fresh, but you can make the sauce (without adding the chicken) ahead and reheat gently, then add chicken back just before serving.

• Leftovers store for ~1‑2 days; reheat gently with a little broth to revive the sauce.

Serving Style Twists

• Serve with linguine tossed in butter + parsley, then chicken on top. Life, Love, and Good Food

• Serve on top of sautéed spinach or wilted greens (for a lower‑carb option).

• Add steamed asparagus or green beans to round out the plate.

---

🍽️ What to Serve With It

• Side‑starches: Pasta (linguine, fettuccine), rice, or creamy mashed potatoes.

• Vegetable side: Roasted asparagus, green beans almondine, sautéed spinach, or a simple green salad with lemon‑olive oil vinaigrette.

• Bread: A wedge of crusty Italian bread or garlic bread to mop up the sauce.

• Wine pairing: A crisp white wine (e.g., Pinot Grigio, Sauvignon Blanc) or a light red (e.g., Pinot Noir) if you want red. The acidity of the lemon pairs nicely with a wine that has good brightness.

---

🔧 Troubleshooting & Tips

Problem	Reason	Fix
Chicken seizes up or is tough	Too thick, or overcooked	Pound chicken thin (¼″), cook quickly, avoid high heat too long
Sauce is too thin	Not reduced enough or too many liquids	Simmer longer, add cornstarch slurry
Sauce too thick	Over‑reduced or too much flour	Add a splash more broth or water to loosen
Sauce breaking / fat separation	High heat, or too much butter added too quickly	Reduce heat, whisk in butter slowly off heat
Chicken sticking or not browning	Pan not hot enough or too much moisture on chicken	Dry chicken with paper towel, use hot skillet, don’t overcrowd
Lemon taste too mild or too sharp	Variation in lemons or amount used	Taste sauce before serving; adjust with more juice or a pinch sugar if too tart

---

📊 Approximate Nutrition (per serving, creamy version)

• Calories: ~300‑400 (depending on cream and sauce)

• Protein: ~25‑30 g

• Carbohydrates: ~8‑15 g (without pasta)

• Fats: Moderate (due to butter/cream)

• Sodium: Should be moderated if using low‑sodium broth and minimal added salt

For a lighter version (no cream, less butter) nutrition improves significantly. healthecooks.com

---

🧂 Final Recipe Summary

Lemon Chicken Scallopine

Serves 4
Prep Time: ~10‑15 minutes
Cook Time: ~20‑25 minutes
Total Time: ~30‑40 minutes

Ingredients

• 2 large boneless skinless chicken breasts → halved to 4 cutlets

• 1 teaspoon garlic powder

• 1 teaspoon salt

• Black pepper, to taste

• 1‑2 Tbsp fresh lemon juice (about half a lemon)

• ~4 Tbsp flour, for dredging (optional)

• 1 Tbsp unsalted butter

• 2 tsp olive oil

• 1 medium brown onion, chopped

• 2 Tbsp minced garlic

• 1¼ cups chicken broth

• 2/3 cup light cooking cream (or heavy cream if you like richer)

• 2‑3 Tbsp fresh lemon juice (adjust to taste)

• 2 tsp dried Italian mixed herbs

• 2 Tbsp chopped fresh parsley (for garnish)

• Optional: 2 Tbsp capers, ½ cup sliced olives, 1 tablespoon lemon zest

Instructions

1. Butter‑fly and pound chicken pieces to even thin thickness (~¼″).

2. Season chicken with garlic powder, salt, and pepper. Rub ~1‑2 Tbsp lemon juice into the chicken.

3. If using, dredge chicken lightly in flour and shake off excess.

4. Heat butter + olive oil in a large skillet over medium‑high heat. When hot, add chicken cutlets and cook ~4‑5 minutes per side until golden and cooked through. Remove to warm plate.

5. In same skillet, add chopped onion and garlic; sauté ~2‑3 minutes until translucent/fragrant.

6. Optionally add white wine, deglaze pan, reduce by half. (If skipping wine, go straight to broth.)

7. Add chicken broth, season lightly. Simmer ~5‑6 minutes to reduce slightly.

8. Stir in cream and bring to gentle simmer ~4‑5 minutes until sauce thickens. If too thin, mix cornstarch + water slurry and stir in to thicken.

9. Add remaining 2‑3 Tbsp lemon juice (and lemon zest if using). Stir in dried herbs, capers/olives if desired.

10. Return chicken to skillet, nestling into sauce. Warm through ~1‑2 minutes.

11. Garnish with chopped parsley and lemon slices/ wedges. Serve immediately over pasta, rice, or vegetables.

---

💡 Final Thoughts

This Lemon Chicken Scallopine recipe offers the best of both worlds: the simplicity of a quick sautéed chicken dish and the sophistication of a bright, flavorful sauce confident enough for guests, cozy enough for a weeknight.

Once you master the method – thin chicken, hot pan, good fond, lemon‑broth (and optional cream) sauce – you can easily adapt and play: add mushrooms, olives, capers; skip the cream for a lighter version; turn it into a veal or pork version; serve with different sides. The fundamentals hold true.

If you’d like, I can pull together a printable PDF version of this recipe, or adapt it to gluten‑free, keto/low‑carb, or vegetarian (chicken substitute) versions. Would you like me to prepare one?