Chicken Scallopini with Lemon, Capers and Tomato
This chicken scallopini recipe is a lighter, more approachable take on the classic Italian dish. Tender chicken cutlets are sautéed in a bright white wine butter sauce with garlic, capers, sweet cherry tomatoes, and basil. It all comes together in one pan in less than 30 minutes, making it simple enough for a weeknight but special enough for company.
This post may contain affiliate links.
What is Chicken Scaloppine?
Chicken scallopini, sometimes spelled scaloppini or scaloppine, refers to a classic Italian technique where thin slices of meat are quickly sautéed and served with a simple pan sauce.
While the dish is traditionally made with veal, I usually make it with chicken since it's easier to find and a little healthier.
The meat is sliced or pounded very thin, lightly dredged in flour and quickly cooked in a hot skillet, then finished with a simple sauce made right in the pan.
Scaloppini is a technique, not a sauce, so it can be prepared in a number of different ways. Chicken piccata and chicken Marsala are both examples of scallopine.
It's an easy, one-pan meal that can be as simple or complex as you want it to be!
A Fresh Take on Chicken Scaloppini
My version of chicken scaloppine stays true to the traditional technique, but adds a few fresh touches that make it extra special. Think of this as chicken piccata, but with fresh cherry tomatoes and basil to give it a fresh, summery spin.
Briny capers and lemon bring the signature tangy flavor you expect, while the tomatoes soften in the pan at the last minute and add a little burst of sweetness.
A handful of fresh basil ties everything together and gives the sauce a beautiful fresh finish.
What makes this recipe especially great is how quickly it comes together. It's a true one-pan dinner that's ready in 30 minutes!
Because the chicken is sliced thin, it only takes a minute or two per side to cook. Once the chicken comes out of the pan, a quick sauce made with white wine, lemon, and capers comes together right in the same skillet.
A little butter whisked in at the end gives the sauce a silky texture that coats the chicken perfectly.
This classic chicken scallopini recipe is perfect for a quick weeknight dinner, but it's also impressive enough to serve for guests.
How to Cut Chicken for Scallopini
The key to great chicken scallopini is starting with ultra thin cutlets.
The chicken should be sliced or pounded to about a quarter inch thick so it cooks quickly and stays tender. Thicker cutlets won't cook quickly enough and can turn tough.
You can butterfly your chicken breasts or slice them thinly lengthwise, but I really like slicing the chicken against the grain on a bias to create small cutlets or medallions. By cutting the chicken this way, it stays ultra tender, and I also like having smaller pieces.
Slice them as close to ¼ inch thick as you can, then pound them out to get them to an even thickness and a bit thinner if needed. Be careful not to pound them too aggressively or else they can tear.
Cooking Chicken Scallopini
The flour coating on the cutlets should be very thin, just enough to help the chicken brown and lightly thicken the sauce later.
When the wine hits the pan, it picks up all the browned bits called "fond" that are left behind by the chicken, which creates a deeply flavorful sauce.
Add the tomatoes at the end so they stay fresh and intact, otherwise they will cook down into a tomato sauce. I also add the lemon juice at the end so it stays nice and bright.
To finish the sauce and keep it silky smooth, vigorously whisk in cold butter over low or no heat to prevent it from breaking.
Want more delicious Italian chicken recipes? Try the best chicken parmesan recipe, a Roman inspired chicken saltimbocca or my family's favorite chicken Francaise.
Why This Recipe Works
- The chicken and the sauce are cooked in the same pan for extra flavor and fewer dishes!
- The addition of tomatoes and basil make the classic pan sauce taste fresher and more special.
- The chicken is sliced against the grain and pounded thin for a tender and delicate result.
- A restaurant-style dish that's easier to make than it seems and comes together quickly in 30 minutes or less!
Ingredients for Chicken Scallopini
Chicken - Boneless skinless chicken breasts are pounded thin for the right thickness. You can also use veal, which is traditional, or even pork loin if you prefer.
Wine - Use a dry, neutral white wine like a sauvignon blanc or pinot grigio for the pan sauce. Avoid anything strong or oaked.
Chicken stock - You can skip the broth if you want, but it makes extra sauce which we love. Homemade is best if you have it, otherwise use low sodium to control the saltiness.
Capers - Use whatever capers you have. Be sure to soak or rinse them if they are salt-packed or brined. Small nonpareil will be sharper and more complex, while large capote capers are milder and meatier. Both work great.
Tomatoes - Use fresh halved cherry tomatoes. Add them right at the end so they stay intact and don't turn the silky pan sauce into tomato sauce.
Lemon juice - Fresh lemon juice gives extra acidity and flavor in addition to the white wine. Do not use bottled lemon juice for the best results.
Butter - Unsalted butter will help emulsify the sauce and make it silky. Make sure it's super cold before whisking it in to prevent the sauce from breaking.
Basil - Fresh basil leaves add to that summery Italian flavor that goes so well with tomatoes. You can also use parsley or another herb if you prefer.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Meat mallet
- Plastic wrap
- Large skillet
- Wooden spoon
- Oven
How to Make Chicken Scallopini
- Slice the chicken breasts against the grain, on a bias, to create medallions or small cutlets.
- Place a piece of plastic wrap over each piece and use a meat mallet to pound them out until about ¼ inch thick. Season both sides with salt and pepper.
Pro Tip: Try to pound the cutlets all to a similar thickness to allow them to cook evenly and stay tender. Be careful not to pound too hard or the chicken could tear.
- Place the flour in a shallow bowl. Lightly dredge each piece of chicken in the flour, shaking off the excess.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in a single layer and cook until golden on the first side, about 2 minutes.
- Turn the chicken and cook until just cooked through, about 1-2 minutes more. Transfer to a plate and keep warm in the oven, then repeat with the rest of the chicken.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the garlic and saute for about 30 seconds until fragrant.
- Pour in the white wine and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Simmer until the wine has reduced by about half, then add the chicken stock and bring up to a boil.
- Return the chicken pieces to the pan and simmer for 2-3 minutes to warm the chicken through and help the sauce thicken. Transfer the chicken back to the plate, leaving the sauce behind.
- Stir in the capers, tomatoes and lemon juice, then let the sauce simmer for 1-2 minutes or until the tomatoes soften slightly.
- Reduce the heat to low and whisk in the butter until the sauce becomes glossy and lightly thickened.
Pro Tip: The sauce should part cleanly when you drag a spoon across the base of the skillet. If it appears broken or greasy, add a splash of cold water or stock and whisk vigorously until smooth.
- Stir in half of the basil, then taste for seasoning and adjust as needed.
- Pour the sauce over the chicken, then top with the remaining basil and serve immediately.
Coley's Tips For Success
- Slicing the chicken against the grain creates ultra tender pieces. Pound them out to be nice and thin so they cook quickly and evenly.
- Do not crowd the pan. Cook in batches if necessary so the chicken browns instead of steaming, and add more olive oil as needed to keep the pan lubricated.
- Add the tomatoes at the end so they soften but still hold their shape and stay fresh. You don't want to make tomato sauce.
Chicken Scallopini Variations
- Make a more traditional version using veal or try pork, beef, or even eggplant cutlets.
- Replace the capers with a mix of chopped olives like kalamata and castelvetrano.
- For an extra punch of umami in your sauce, add a couple of finely chopped anchovies along with the garlic.
- Add some herbs to flavor the sauce further, like fresh thyme, dill, cilantro, tarragon or parsley sprigs.
What to Serve with Scallopini Chicken
This recipe only needs a couple of simple sides to be a complete meal. Pair it with some sautéed broccoli rabe with garlic, these easy green beans with crispy pancetta or a classic Caesar salad.
Or, keep it even simpler with an easy arugula salad or a mixed green salad with a basic balsamic vinaigrette.
How to Store and Reheat Chicken Scaloppine
This dish is best enjoyed immediately, but leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, warm the chicken cutlets in a 300°F oven for 10 minutes. Gently reheat the sauce separately over medium-low heat, whisking in a knob of cold butter or a splash of water or chicken broth to loosen it.
Scallopini FAQs
Scallopini is a technique for making thin slices of meat that are quickly sautéed and served with a pan sauce, whereas piccata is a specific kind of scallopini where the cutlets are finished in pan sauce that incorporates capers, white wine and lemon. All chicken piccatas are scallopini but not all scallopini are piccatas.
Absolutely! Scallopini is a technique that can be applied to all kinds of cutlets, including chicken, veal, beef and pork. You can even try a vegetarian option using peeled eggplant slices.
The heat was likely too high when the butter was added. Remove the pan from the burner, then whisk in very cold butter a little at a time. Keep the sauce warm, not boiling, and stir often so it stays smooth and emulsified.
Yes, just make sure it's been fully defrosted first. The best way to defrost frozen chicken is overnight in the refrigerator.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Chicken Scaloppine Piccata with Tomatoes
Ingredients
- 2 lbs chicken breasts boneless skinless
- kosher salt and freshly ground black pepper
- ½ cup all purpose flour
- 4 tablespoons extra virgin olive oil divided
- 2 cloves garlic very thinly sliced
- ½ cup dry white wine
- ¼ cup chicken stock unsalted or low sodium
- 3 tablespoons capers drained
- 1 ½ cups cherry tomatoes halved
- ¼ cup lemon juice freshly squeezed
- 2 tablespoons butter unsalted
- ¼ cup fresh basil leaves or Italian parsley, thinly sliced or minced
Instructions
- Slice the chicken breasts against the grain, on a bias, to create medallions or small cutlets.2 lbs chicken breasts
- Place a piece of plastic wrap over each piece and use a meat mallet to pound them out until about ¼ inch thick. Season both sides with salt and pepper.kosher salt and freshly ground black pepper
- Place the flour in a shallow bowl. Lightly dredge each piece of chicken in the flour, shaking off the excess.½ cup all purpose flour
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in a single layer and cook until golden on the first side, about 2 minutes.4 tablespoons extra virgin olive oil
- Turn the chicken and cook until just cooked through, about 1-2 minutes more. Transfer to a plate and keep warm in the oven, then repeat with the rest of the chicken.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the garlic and saute for about 30 seconds until fragrant.2 cloves garlic
- Pour in the white wine and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Simmer until the wine has reduced by about half, then add the chicken stock and bring up to a boil.½ cup dry white wine, ¼ cup chicken stock
- Return the chicken pieces to the pan and simmer for 2-3 minutes to warm the chicken through and help the sauce thicken. Transfer the chicken back to the plate, leaving the sauce behind.
- Stir in the capers, tomatoes and lemon juice, then let the sauce simmer for 1-2 minutes or until the tomatoes soften slightly.3 tablespoons capers, 1 ½ cups cherry tomatoes, ¼ cup lemon juice
- Reduce the heat to low and whisk in the butter until the sauce becomes glossy and lightly thickened.2 tablespoons butter
- Stir in half of the basil, then taste for seasoning and adjust as needed.¼ cup fresh basil leaves
- Pour the sauce over the chicken, then top with the remaining basil and serve immediately.
Notes
- Try to pound the cutlets all to a similar thickness to allow them to cook evenly and stay tender. Be careful not to pound too hard or the chicken could tear.
- The sauce should part cleanly when you drag a spoon across the base of the skillet. If it appears broken or greasy, add a splash of cold water or stock and whisk vigorously until smooth.
- Slicing the chicken against the grain creates ultra tender pieces. Pound them out to be nice and thin so they cook quickly and evenly.
- Do not crowd the pan. Cook in batches if necessary so the chicken browns instead of steaming, and add more olive oil as needed to keep the pan lubricated.
- Add the tomatoes at the end so they soften but still hold their shape and stay fresh. You don't want to make tomato sauce.
