Chicken scaloppine with lemon recipe
An Easy and Delicious Chicken Breast Recipe
A delicious and easy chicken breast recipe cooked in the holy trinity of ingredients; wine, lemon & butter. This dish pairs perfectly with rice or with some grilled vegetables and a salsa verde.
Chicken Scaloppine with Lemon
For this recipe you can either use chicken breast or if you are able to find mini chicken breast fillets then we really recommend using them as they are the most tender part of the chicken breast and as they are small you wont need to cut them in half. Should you wish to make this in advance for a dinner party then follow all steps leaving chicken to cool in the dish. Pop into a hot oven for 10 minutes to warm through before serving.
Ingredients:
serves 4 as a Main Course:
2 large chicken breasts or 12 mini chicken breast fillets.
100gr flour
Butter
Olive oil
200ml dry white wine
1-2 lemons, juiced
100gr of parsley, leaves removed from stems and finely chopped
Salt & pepper
Method
Slice the chicken breasts into broad 3mm thick escalopes. If you are right-handed, lay them down on a board with the thicker end to the right. Laying your left hand flat on the breast, use the right to cut from right to left, making thin slices parallel to – and just under – your steadying hand. Beat each slice of chicken with the flat side of a meat hammer, getting it as thin as possible without breaking the pieces. (Vice versa if you are left-handed.) Season each slice of chicken with a little salt and pepper on both sides, and dust lightly with flour on both sides.
Heat a nonstick large pan (about 30cm diameter) over med-high heat. Add a tablespoon of olive oil and a tablespoon of butter (make sure to put enough so that the whole base of the pan is covered in the melted butter/ olive oil)
When the butter melts and becomes really hot, place some of the slices of chicken, making sure to fill the pan but not overlapping the pieces of chicken. Cook the chicken slices for two minutes on each side until slightly golden brown, don’t worry if the chicken is not fully cooked yet.
Add 3 tbsp of white wine (important to do this first as the heat will evaporate the alcohol), 2 tbsp of lemon juice and 1 tbsp of chopped parsley. Let that cook for another minute, turning the chicken in the sauce. The amount of liquid you add will depend on how much chicken you are cooking at the same time but you want to make sure you are putting enough liquid so that you can create a bit of sauce to have with the chicken. The flour will also help to thicken the sauce.
Transfer the chicken to an oven dish pouring the excess sauce on top.
Place the pan back on the heat, add more butter and oil and repeat the process until all the chicken has been cooked.
Serve with a bit more of fresh parsley.
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