I Make This QUICK Chicken Scallopini Recipe Every Single Week (Scaloppine al Limone)

Ingredients

• 600 g Chicken Fillets (boneless, skinless; cut into 4 equal pieces)
• 100 g Unsalted Butter (cut into cubes; reserve 25 g for finishing sauce)
• 2 Tbsp Extra Virgin Olive Oil (for pan‑frying; adds depth of flavor)
• 3 Lemons (fresh; juice only (about 6 Tbsp); zest optional)
• 4 sprigs Fresh Thyme (adds aromatic flavor; can substitute with rosemary or oregano)
• 3 Tbsp All‑Purpose Flour (for dredging chicken and thickening sauce)
• to taste Salt (preferably kosher salt)
• to taste Black Pepper (freshly ground)
• 2 Tbsp Fresh Parsley (chopped, for garnish (optional))

Instructions

1. Flatten and Dredge Chicken

   Place each chicken fillet between two sheets of baking paper and gently pound with a meat mallet until about ½ cm thick. Sprinkle flour on a plate, season with salt and pepper, then coat each piece, shaking off excess.

   Time: PT3M

2. Extract Lemon Juice

   Roll the lemons on the countertop, halve them, and squeeze to collect fresh juice (about 6 Tbsp). Set aside; zest can be saved for later if desired.

   Time: PT2M

3. Heat Fats and Aromatics

   Add 2 Tbsp extra‑virgin olive oil and 75 g butter to the pan over medium‑low heat. When butter melts, add thyme sprigs (and lemon wedges if using) and let aromatics infuse for about 2 minutes.

   Time: PT2M

   Temperature: medium‑low

4. Pan‑Fry Chicken

   Increase heat to medium‑high. Place two chicken pieces in the pan, cooking 2 minutes per side without moving them. Flip, add a drizzle of fresh lemon juice, and cook the other side 2 minutes. Repeat with remaining pieces.

   Time: PT4M

   Temperature: medium‑high

5. Finish Chicken with Lemon

   After the second side, add a final splash of lemon juice, turn the chicken once more, and cook for another 20 seconds to coat.

   Time: PT1M

   Temperature: medium‑high

6. Rest Chicken

   Transfer cooked chicken to a warm plate and keep covered while you make the sauce.

   Time: PT1M

7. Prepare Lemon‑Butter Sauce

   Wipe the pan clean, return 25 g butter and melt over low heat. Remove pan from the stove, stir in the remaining lemon juice and 1 Tbsp flour, whisk quickly until a smooth, glossy cream forms.

   Time: PT2M

8. Plate and Garnish

   Arrange chicken on serving plates, drizzle the lemon‑butter cream over each piece, and garnish with fresh thyme leaves and chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

30 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g