Chicken Scallopini

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Chicken scallopini is an easy dinner dish you’ll come back to week after week. These chicken cutlets go well with a variety of dishes for an easy dinner.

Chicken scallopini is a dish that sounds fancy but is ready in a moment’s notice, which makes it perfect for times when you can’t bear to be in front of a stove for a long time.

Chicken breasts in a sauce with parsley.

Plus you get to work out some of your frustration with the meat mallet (or rolling pin) as you flatten the chicken. Win-win.

Some like the chicken incredibly thin, but go with your gut on desired thickness. The thinner pieces cook faster, which means dinner is on the table in just moments.

I go light on the capers because I don’t like to eat them but enjoy the flavor it adds to the sauce. Of course, you can add more if you’re a fan of briny qualities.

This quick and easy chicken scallopini is perfect for any weeknight dinner!

What is chicken scallopini?

Chicken scallopini is thin chicken cutlets that are dredged in flour, then cooked quickly on the stove.

The chicken breasts are either sliced thin through the middle, or pounded flat with a meat mallet. 

You can also buy thin chicken breasts at the store. They are labeled as cutlets or Milanese cut.

This easy method of cooking chicken is ideal for serving with a variety of pan sauces, as well as pasta, creamy polenta, or alongside your favorite vegetables.

Ingredients for chicken scallopini

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

The ingredients for chicken scallopini on a cutting board.

Chicken breasts – Use boneless skinless chicken breasts. You’ll need 1 pound, which is usually around 2 chicken breasts.

Flour – I use all-purpose flour to coat the chicken. If you need to make this dish gluten-free, swap in your favorite all-purpose gluten-free blend.

Olive oil – For the pan.

Chicken broth – Broth or chicken stock are used to create the sauce this chicken is served with. You can also use vegetable broth.

White wine – Optional, but adds a lot of flavor! If you prefer to leave it out, just swap in more chicken broth. I usually use sauvignon blanc to cook with because then we can drink the rest with dinner!

Lemon juice – Lemon adds acidity and brightens up the sauce.

Butter – For thickening the sauce.

Capers – Capers turn this into a classic chicken piccata. You can leave them out if you don’t like the briny flavor.

Salt and pepper – To taste

Parsley – For garnish, if you like. I usually use flat-leaf parsley, not curled parsley.

Chicken breasts in a sauce in a white pan with parsley.

How to make this recipe

First, you’ll need to prepare the chicken. Pour the flour into a shallow bowl or plate and set aside.

Lay a piece of plastic wrap on the counter and place the chicken breasts on top. Place another piece of wrap on top.

Use the flat side of a meat mallet to pound the chicken to about ¼-inch thickness. A rolling pin can also be used in place of the meat mallet.

Don’t have a mallet? You can also cut the chicken breasts in half through the middle to create two flat pieces.

Chicken breasts on a cutting board covered in flour.

Sprinkle both sides of the chicken with salt and pepper, then dredge the chicken in the breadcrumbs to coat. I usually press the the flour in to help it adhere. Set the chicken aside.

Pour the olive oil into a large skillet and heat over medium high. Once hot, add the chicken and cook for about 3 minutes per side, until cooked through and golden brown.

If the chicken is browning too quickly, reduce the heat. It’s done when the internal temperature reaches 165°F.

Chicken breasts in a skillet on a gray background.

Remove the chicken from the pan and set on a clean plate, with another plate inverted over it to keep the chicken warm. 

Now we’re going to make the pan sauce to serve with the chicken scallopini.

Using the same pan over medium heat, pour in the chicken broth, wine, and lemon juice. It will sizzle and steam a bit; that’s OK. 

Scrape up any stuck bits and cook the liquid for about 2 minutes, reducing it slightly.

Remove the pan from the heat and stir in the butter and capers to finish.

Return the chicken to the pan. Pour the sauce over the chicken, top with fresh chopped parsley, and serve.

Chicken breasts in a white dish with parsley.


It’s easy to get confused. Chicken scallopini actually refers to the method of cooking the chicken, while chicken piccata refers to the lemon caper sauce it is finished in.

However, chicken scallopini is often served with a piccata sauce, like in this recipe. You can also serve it with a marsala mushroom sauce, tomato-based sauce, or a creamy garlic sauce.

Instead of pounding the chicken, you can cut it into thin cutlets.

Place the chicken on a cutting board. Using a sharp knife, cut in half horizontally, holding the chicken in place with the palm of your hand. 

You can then pound it further, if desired.

Chicken breasts in a sauce in a pan with parsley.

What to serve with chicken scallopini

This dish is great served over pasta, especially angel hair, spaghetti, or orzo.

Add some homemade garlic bread and a frisee salad, and you’ve got one delicious meal on your hands!

When I’m craving comfort I eat this dish with garlic mashed potatoes, but when fresh spring produce hits I love to add in roasted asparagus.

You can skip the pan sauce and use chicken scallopini to make chicken parmesan, too. Or turn it into a crispy chicken sandwich!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Chicken breasts in a sauce with parsley.

Chicken Scallopini

Chicken scallopini is an easy dinner dish you’ll come back to week after week.
Author : Megan Myers
4.67 from 6 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 312 kcal


  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 2 teaspoons capers
  • Fresh chopped parsley, to serve


  • Pound chicken breasts to 1/4-inch thickness between two sheets of plastic wrap. (Alternately, cut breasts in half horizontally.) Sprinkle both sides with salt and pepper, then dredge breasts in flour.
  • Pour olive oil into a large nonstick skillet and heat over medium high. Add chicken and cook 3-5 minutes per side, until chicken is done and golden. Remove from pan.
  • Add chicken broth, wine, and lemon juice, and cook, scraping up any stuck bits, for about 2 minutes. Remove from heat and stir in butter and capers.
  • Serve chicken with the sauce drizzled over and sprinkled with parsley.


  • If you would like to omit the wine, swap in more chicken broth.


Serving: 1 gCalories: 312 kcalCarbohydrates: 19 gProtein: 27 gFat: 12 gSaturated Fat: 5 gCholesterol: 88 mgSodium: 561 mgPotassium: 472 mgFiber: 1 gSugar: 1 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. 5 stars
    Thank you for this lovely chicken dish (I don’t want to eat the capers either!) and also for sharing your story. xo

  2. I think almost all of us have those moments–glad you were able to breathe your way out of the darkness! And thanks for this fabulous, easy recipe. I love making super, simple weeknight dinners and your scallopini is perfect! Take care, my friend!!

  3. I know that feeling all too well–Had a bout of that last night myself, though my dinner was not as mouthwateringly-looking as this one. There’s something to be said for smoked sausage and tots, though. It’s better than cereal or starving, right? 🙂 I hope you’re feeling less alone now.

  4. Sometimes I just get so overwhelmed with life, including making dinner. If we bloggers feel that way, you know we’re not alone. And you’re right, just breathe, and move forward one step at a time. And make this dinner! It looks delicious!!

  5. I think everyone has been there – I certainly have. And so I breathed with you and smiled tentatively until I knew you were on your way to a delicious dinner and out of that dark place. xoxo Love the dinner too, of course:)

  6. Hugs! I can relate to this deep dark place. It’s all too familiar and so is the fact that taking one step at a time is the key! Love the ease and elegance if this dish. You . GOT. IT. DONE and How!!