Lemon Cilantro Chicken Scaloppine Scallopine or Scallopini
Elevate your weeknight dinner game with this zesty and vibrant Lemon Cilantro Chicken Scaloppine. This recipe transforms tender, golden chicken cutlets into a flavor-packed masterpiece by pairing them with a bright, citrusy sauce enriched with fresh lemon juice, fragrant garlic, and a touch of aromatic cilantro. A quick, 35-minute dish, it combines ease with elegance, making it perfect for both busy evenings and dinner parties. Pan-seared to perfection, the chicken is finished in a tangy lemon-broth reduction, with optional capers adding a savory pop. Serve it with rice, pasta, or crusty bread to soak up the luscious sauce. Perfectly balanced and irresistibly fresh, this chicken scaloppine will impress even the most discerning palates.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 0.75 cups chicken broth
- 0.25 cups fresh lemon juice
- 1 teaspoons lemon zest
- 0.25 cups fresh cilantro, chopped
- 2 tablespoons capers (optional)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until the chicken is about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter has melted and is slightly bubbling, add the chicken cutlets in a single layer. Cook for 2-3 minutes on each side until golden brown and fully cooked (165°F internal temperature). Work in batches if necessary. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of butter. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the chicken broth, lemon juice, and lemon zest to the skillet. Stir, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and let it reduce slightly, about 2-3 minutes.
Stir in the chopped cilantro and optional capers. Return the chicken cutlets to the skillet, spooning the sauce over them. Let the chicken heat through for 1-2 minutes.
Transfer the chicken to a serving plate and pour the sauce over the top. Garnish with additional cilantro if desired. Serve immediately.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.0 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2243 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.
