Italian · beginner
Roman Lemon Garlic Chicken Scaloppine
Thin chicken cutlets dredged in flour, pan-seared until golden, and napped in a tangy lemon, butter, and caper pan sauce enriched with cream.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the chicken cutlets lightly with salt and pepper, then coat both sides gently in flour, shaking off any excess.
- 02
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot and shimmering.
- 03
Place chicken cutlets in the skillet in a single layer and sear for 3 minutes per side until light golden brown and cooked through to 165 degrees Fahrenheit internal temperature.
- 04
Remove the chicken to a warm plate and lower the burner heat to medium.
- 05
Add minced garlic to the skillet and cook for 30 seconds until fragrant without letting it burn.
- 06
Pour in the chicken stock and lemon juice, scraping the skillet bottom to release browned bits, and simmer for 2 minutes to reduce slightly.
- 07
Stir in the heavy cream, remaining 1 tablespoon of butter, and capers, simmering for 1 to 2 minutes until sauce is glossy and coats the back of a spoon.
- 08
Return chicken cutlets to the pan to warm through for 1 minute, garnish with fresh parsley, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Pan-searing and Sauce Reduction
Cooking thin proteins rapidly in fat then building a fast emulsified pan sauce from the caramelized residual pan fond.
Notes from the kitchen
- Pounding chicken to uniform thickness ensures quick and even cooking without drying out.
- Add cream off the high heat to prevent curdling.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
