I Make This Quick Chicken Scallopini Recipe Every Single Week (Scaloppine al Limone)
I Make This QUICK Chicken Scallopini Recipe Every Single Week (Scaloppine al Limone) is a easy Italian recipe that serves 4. 300 calories per serving. Recipe by Vincenzo's Plate on YouTube.
Prep: 5 min | Cook: 6 min | Total: 16 min
Cost: $12.63 total, $3.16 per serving
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
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
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
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
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
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
Rest Chicken
Transfer cooked chicken to a warm plate and keep covered while you make the sauce.
Time: PT1M
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
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
Dietary info: Contains Gluten, High Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Fillets: Veal, Turkey breast
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Extra Virgin Olive Oil: Canola oil, Sunflower oil
- Instead of Lemons: Bottled lemon juice
- Instead of Fresh Thyme: Rosemary, Oregano
- Instead of All‑Purpose Flour: Cornstarch, Rice flour
- Instead of Fresh Parsley: Basil, Mint
Equipment Needed
- Frying Pan
- Baking Paper
- Meat Mallet or Rolling Pin
- Mixing Bowl
- Measuring Spoons
- Spatula or Wooden Spoon
- Chef's Knife
- Zester (optional) (optional)
Critical Steps — Do Not Skip
- Flatten chicken evenly for rapid cooking.
- Coat chicken thoroughly with flour and shake off excess.
- Do not overcook; 2 minutes per side is sufficient.
- Make the sauce off the heat to avoid lumps.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for a fruity note.
- Fresh thyme gives a more authentic Mediterranean flavor than dried.
- Reserve a small knob of butter for the final sauce; it adds richness.
Troubleshooting
Chicken turns dry.
Do not exceed 2 minutes per side; keep the butter in the pan to baste the meat.
Lemon sauce becomes lumpy.
Whisk the flour into the sauce off the heat and add the flour gradually.
Sauce is too thin.
Add an extra half‑teaspoon of flour mixed with a little cold water, whisk until thickened.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; reheat gently to avoid drying out.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Flatten and flour‑coat the chicken up to 30 minutes ahead; keep covered in the fridge.
- Juice the lemons and store the juice in a sealed jar in the refrigerator.
- The lemon‑butter sauce can be prepared while the chicken rests; keep warm.
Frequently Asked Questions
What is the cultural significance and history of Italian lemon chicken in Mediterranean cuisine?
Italian lemon chicken, known as pollo al limone, reflects the Mediterranean love of bright citrus paired with rich butter and olive oil. The dish showcases the region’s reliance on fresh lemons, herbs, and simple techniques that let high‑quality ingredients shine.
What are the traditional regional variations of lemon chicken in Italian cuisine?
In northern Italy, lemon chicken often includes cream or white wine, while southern versions emphasize extra‑virgin olive oil, fresh herbs like thyme or rosemary, and a more pronounced lemon zest. Some coastal regions add capers for a briny twist.
How is authentic Italian lemon chicken traditionally served in Italy?
It is typically served hot, drizzled with the lemon‑butter sauce, and accompanied by simple sides such as roasted potatoes, sautéed greens, or a light arugula salad. Fresh herbs are sprinkled on top for aroma and color.
What occasions or celebrations is Italian lemon chicken traditionally associated with in Italian culture?
While not tied to a specific holiday, it is a popular week‑night dinner and also appears at family gatherings and casual celebrations because it can be prepared quickly yet feels elegant.
How does Italian lemon chicken fit into the broader Mediterranean cuisine tradition?
The dish embodies Mediterranean principles: using olive oil, fresh herbs, citrus, and lean protein. It balances richness from butter with the bright acidity of lemon, mirroring the region’s focus on healthful, flavor‑forward meals.
What are the authentic traditional ingredients for Italian lemon chicken versus acceptable substitutes?
Traditional ingredients include boneless chicken breast, unsalted butter, extra‑virgin olive oil, fresh lemons, thyme (or rosemary), and all‑purpose flour. Acceptable substitutes are veal or turkey for the meat, margarine for butter, and bottled lemon juice if fresh lemons are unavailable.
What other Italian dishes pair well with Italian lemon chicken?
Pair it with classic sides like risotto alla Milanese, garlic‑roasted potatoes, sautéed zucchini, or a simple mixed green salad dressed with olive oil and lemon. A glass of crisp Pinot Grigio complements the citrus notes.
What makes Italian lemon chicken special or unique in Italian cuisine?
Its uniqueness lies in the quick pan‑fry method that creates a tender, juicy chicken while the butter‑lemon sauce delivers a silky, tangy coating. The combination of butter and olive oil provides depth that pure oil or butter alone cannot achieve.
What are the most common mistakes to avoid when making Italian lemon chicken at home?
Common errors include over‑cooking the chicken, which dries it out, using too much flour which can make the sauce gritty, and adding the lemon juice while the pan is too hot, causing the butter to separate. Follow the timed steps and whisk the sauce off‑heat.
Can I make Italian lemon chicken ahead of time and how should I store it?
Yes, you can flatten and coat the chicken ahead and keep it refrigerated for up to 30 minutes. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to retain moisture.
What does the YouTube channel Vincenzo's Plate specialize in?
The YouTube channel Vincenzo's Plate, hosted by Vincenzo, specializes in authentic Italian home cooking, focusing on simple, fast recipes that highlight traditional flavors and family‑passed techniques.
Last updated: August 21, 2026
