Chicken Scallop
Elevate your dinner table with this irresistible Chicken Scallop recipe, a perfect blend of crispy, golden-breaded chicken and a luscious lemon-butter sauce that will tantalize your taste buds. Featuring tender, thinly pounded chicken breasts coated in a flavorful mixture of breadcrumbs, Parmesan cheese, and herbs, this dish offers a delightful crunch with every bite. A quick pan-sear in butter and olive oil creates the perfect golden crust, while the tangy lemon and rich chicken stock-infused sauce add depth and brightness. Garnished with fresh parsley and ready in just 40 minutes, this recipe is as elegant as it is easy to make, making it ideal for weeknight dinners or special occasions. Pair it with pasta, rice, or roasted vegetables for a restaurant-worthy meal that's sure to become a family favorite. Perfect keywords: Chicken Scallop recipe, crispy breaded chicken, lemon-butter sauce, easy dinner idea, Italian-inspired chicken dish.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 0.5 cups all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 0.25 cups Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 large lemon
- 4 tablespoons butter (unsalted)
- 2 tablespoons olive oil
- 0.5 cups chicken stock
- 2 tablespoons parsley (fresh, chopped)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound it to about 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, salt, and black pepper.
Dredge each piece of chicken lightly in flour, then dip it in the egg, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the breaded chicken in batches (do not overcrowd the pan).
Cook each piece for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken and transfer to a plate lined with paper towels. Tent with foil to keep warm.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the chicken stock and the juice of one lemon. Scrape the pan to release any browned bits and let the sauce simmer for 2-3 minutes until slightly reduced.
Return the cooked chicken to the skillet, spooning the sauce over the meat to coat. Let it heat through for 1-2 minutes.
Garnish with freshly chopped parsley and serve the chicken scallop hot with a drizzle of the lemon-butter sauce. Pair with a side of pasta, rice, or roasted vegetables as desired.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 912 mg | 70% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
