Chicken breast scallopini with lemon, a quick and easy meat dish to prepare, very tasty and tender, generally enjoyed by both adults and children.
Preparing chicken breast scallopini is really simple, whether you have purchased pre-sliced chicken breast or whole. In the latter case, with a good chef’s knife, first cut the chicken breast into four vertical parts, then refine each part by cutting it in half without cutting through the last part, open it like a book, and flatten with a meat tenderizer.
The meat slices are then floured and browned in a pan with a drizzle of oil until they become soft and golden. They are then flavored at the end with a pat of butter and lemon juice.
I recommend serving the scallopini hot with their very tasty sauce and accompanying them with a light side dish to balance the distinct flavor of the meat and lemon.
I suggest some recipes for quick and tasty main dishes and side dishes to prepare
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 286.71 (Kcal)
- Carbohydrates 15.67 (g) of which sugars 0.59 (g)
- Proteins 25.43 (g)
- Fat 14.48 (g) of which saturated 5.46 (g)of which unsaturated 3.01 (g)
- Fibers 2.89 (g)
- Sodium 481.16 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chicken breast
- 3/4 cup flour
- 2 tablespoons extra virgin olive oil
- 1/2 glass vegetable broth (or water and vegetable bouillon)
- 1 pat butter
- 1/2 lemon (juice)
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
Preparation
If you bought the whole chicken breast, first cut it into four vertical parts. Then cut each part horizontally in half without cutting all the way through, open it like a book, and refine the sides. Finish everything by pounding it with the meat tenderizer.
Pass each slice through the flour, which, for convenience, I recommend placing in a deep dish. Press each chicken breast slice well into the flour, pressing firmly with the palms of your hands.
Place the pan on the stove with the two tablespoons of oil, and when the oil is hot, lay the chicken breast slices inside, cover with a lid, and let them brown well on both sides.
When you turn the chicken breast slices to brown the other side, put salt and pepper on the side that remains on top and continue cooking always with the lid on medium heat to brown well.
When the meat is well browned, raise the heat and deglaze with the half glass of broth, cover with the lid and let the broth reduce not completely. You will see that a nice creamy sauce will form with the help of the flour.
As written in the ingredients, if you don’t have vegetable broth available, you can heat half a glass of water in the microwave, bring it to a boil, and dissolve 1/4 of a vegetable bouillon cube. It won’t be the same, but a valid alternative.
When the broth is reduced and the meat is tender when pierced with a fork, turn off the heat and add the pat of butter and lemon juice. The butter should not be excessive, just a scant pat. I cut it into thin slices so it melts easily with the heat of the meat, just to enhance the flavor.
NOTES
Lemon scallopini are a tender and flavorful meat dish, cooked following this recipe they remain a balanced dish with the right amount of fats.
We can prepare them in advance if we want to organize ourselves in time, the only precaution is to add the lemon only when serving, otherwise if reheated it might become a bit bitter.
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