Recipes › Main Course › Italian Chicken Scaloppine Recipe

Italian Chicken Scaloppine Recipe High-Protein

Recipe by Pedro M. A. Neves

Italian Chicken Scaloppine is a classic Roman dish featuring tender, paper-thin chicken breasts pan-seared until golden and finished with a bright lemon sauce. This elegant yet simple preparation delivers restaurant-quality protein in under 30 minutes, making it perfect for fitness-focused home cooks seeking lean, flavorful meals.

Ingredients

• 4 boneless skinless chicken breasts (about 150g each)
• 60 ml (¼ cup) extra virgin olive oil
• 30 g (¼ cup) all-purpose flour
• 5 ml (1 teaspoon) sea salt
• 2.5 ml (½ teaspoon) black pepper
• 120 ml (½ cup) dry white wine
• 120 ml (½ cup) low-sodium chicken broth
• 2 large lemons, juiced (about 60 ml / ¼ cup)
• 15 ml (1 tablespoon) fresh lemon zest
• 30 g (¼ cup) fresh flat-leaf parsley, chopped
• 15 ml (1 tablespoon) unsalted butter
• 2 cloves garlic, minced

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until uniformly thin, about 3 mm (⅛ inch) thick.

2. Mix flour, salt, and pepper in a shallow bowl. Coat each scaloppine lightly on both sides with the seasoned flour, shaking off excess.

3. Heat olive oil in a large stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes.

4. Working in batches to avoid crowding, sear the chicken scaloppine for 2-3 minutes per side until golden brown and cooked through, transferring to a clean plate as done.

5. Reduce heat to medium, add minced garlic to the same skillet, and cook for 30 seconds until fragrant.

6. Deglaze the pan by pouring in white wine, scraping the bottom with a wooden spoon to release the browned bits, and simmer for 1 minute.

7. Add chicken broth and return chicken scaloppine to the skillet, arranging in a single layer. Simmer for 2 minutes.

8. Remove from heat and stir in fresh lemon juice and butter until the butter melts completely.

9. Divide scaloppine among four plates, spoon sauce over each portion, and garnish with fresh parsley and lemon zest.

Substitutions

• Replace white wine with additional chicken broth for alcohol-free version
• Substitute butter with ghee for clarified, dairy-free fat option
• Use turkey breast cutlets instead of chicken for leaner alternative
• Replace all-purpose flour with almond flour or gluten-free blend for grain-free preparation

Tips

• Pound chicken evenly to ensure uniform cooking and tender texture; thinner pieces cook faster and stay juicy
• Do not overcrowd the skillet when searing; cook in two batches if needed to achieve proper browning and avoid steaming
• Use fresh lemon juice rather than bottled for brighter, more authentic flavor profile
• Prepare all ingredients before cooking begins; the quick cooking pace requires mise en place

Scaloppine originated in Rome and represents the pinnacle of Italian simplicity—transforming humble chicken into an elegant dish through precise technique and quality ingredients rather than heavy sauces. This preparation method remains a cornerstone of Italian home cooking and fine dining alike.

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