Chicken Scaloppine with Gremolata
Elevate your weeknight dinner game with this vibrant Chicken Scaloppine with Gremolata! Tender chicken cutlets are lightly coated in seasoned flour, pan-seared to golden perfection, and bathed in a luscious sauce made with chicken broth, dry white wine, and a burst of fresh lemon juice. The star topping—an herby, zesty gremolata made from fresh parsley, lemon zest, and minced garlic—adds a dazzling pop of flavor and freshness to every bite. Ready in just 35 minutes, this elegant yet easy dish is perfect for impressing guests or savoring a quick, restaurant-quality meal at home. Pair it with roasted vegetables or a crisp green salad for a complete, Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Chicken broth
- 0.25 cups Dry white wine
- 2 tablespoons Lemon juice
- 3 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Lemon zest
- 1 clove Garlic, minced
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until they are about 1/4-inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Once the butter has melted, pour in the chicken broth and white wine. Scrape the bottom of the pan to release any browned bits and simmer for 3-4 minutes, allowing the liquid to reduce slightly.
Stir in the lemon juice and adjust the seasoning with additional salt and pepper if necessary. Return the chicken to the skillet, spooning some of the sauce over the top. Cook for 1-2 minutes to heat through.
To make the gremolata, combine the parsley, lemon zest, and garlic in a small bowl. Mix well.
Serve the chicken scaloppine draped in the pan sauce and garnish generously with the fresh gremolata over the top.
Enjoy this bright and flavorful dish with a side of roasted vegetables or a simple green salad.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1274 mg | 27% | |
*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.
