chicken scaloppini November 03


Chicken Scaloppini

Chicken Scaloppini

(serves 4-6)



2 boneless, skinless chicken breasts

½ cup flour

2 Tbs. vegetable oil

1 Tbs. butter

½ cup white wine

Juice from two large lemons

2 tsp. lemon zest

3 Tbs. small capers

Salt & pepper, to taste



  • Slice and pound the chicken breasts into thin cutlets using two sheets of wax paper and a rolling pin.
  • Juice one of the lemons.  Brush the chicken cutlets with lemon juice and salt and pepper, to taste.
  • Roll the cutlets in flour, shaking off excess
  • In a large frying pan, melt the butter and oil.
  • Add the chicken cutlets a few at a time and brown.  Remove chicken and keep warm.
  • Deglaze the pan with wine and lemon juice, scraping up all of the bits from the chicken.  Simmer for 5 minutes; add lemon zest and capers.  Check for flavor, add, salt and pepper if needed.
  • Return chicken to pan and heat through for 3-4 minutes



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