Chicken Scallopini: A Classic Italian-American Dish

Chicken scallopini is a delicious Italian-American classic that originated in New York. Thin slices of chicken breast are coated in breadcrumbs or flour and pan-fried in butter or olive oil until golden brown. The chicken is often served in a lemon butter sauce made from the drippings in the pan. It’s a quick, easy, and impressive weeknight meal.

Ingredients

To make chicken scallopini, you’ll need:

• Boneless, skinless chicken breast halves

• All-purpose flour, bread crumbs, or panko crumbs for dredging

• Salt and pepper

• Garlic (minced)

• Lemon juice

• White wine (optional)

• Butter

• Olive oil

• Parsley (chopped, for garnish)

Instructions

1. Pound the chicken breasts to an even thickness, about 1/4 inch. Season generously with salt and pepper on both sides.

2. Set up a dredging station with 3 shallow dishes: one with flour (or crumbs), one with garlic, lemon juice, wine, and olive oil, and an empty dish.

3. Dredge the chicken breasts in the flour to lightly coat both sides. Shake off any excess.

4. Dip in the garlic lemon mixture, coating both sides. Let excess drip off.

5. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken breasts in batches until browned, about 3 to 4 minutes per side. Transfer to a platter and tent with foil to keep warm.

6. Make a pan sauce in the skillet by adding the remaining garlic lemon mixture, white wine, and chicken broth. Simmer until reduced by half, scraping up any browned bits. Add lemon juice and parsley. Pour over the chicken to serve.

Chicken scallopini is meant to be a quick and easy dish. Keeping the ingredients and instructions simple will result in a delicious meal that satisfies like the New York original. Buon appetito!

How to Make Authentic Chicken Scallopini at Home

Making chicken scallopini at home is easier than you might think. All you need is a few simple ingredients and a little time. Follow these steps to make a delicious dish of chicken scallopini that tastes like it came straight from an Italian restaurant.

Ingredients:

• 1 pound chicken breast cutlets, pounded to 1/4-inch thickness

• 1/2 cup all-purpose flour

• 1/2 teaspoon each salt and freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1/4 cup dry white wine (such as Pinot Grigio)

• 2 tablespoons fresh lemon juice

• 2 tablespoons capers

• 2 tablespoons chopped fresh parsley

• Lemon wedges for serving

Instructions:

1. Place the flour, salt, and pepper in a shallow dish and dredge the chicken cutlets, coating both sides evenly.

2. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Cook half the chicken cutlets until browned, about 2 to 3 minutes per side. Transfer to a platter and cover with foil to keep warm. Repeat with the remaining oil, butter, and chicken.

3. Add the wine, lemon juice, and capers to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer until slightly reduced, about 2 minutes.

4. Remove from the heat and stir in the parsley. Pour the sauce over the chicken, garnish with lemon wedges, and serve immediately.

Your homemade chicken scallopini will be a hit. The combination of the crisp breaded chicken cutlets and the bright lemony pan sauce is simply delicious. Serve it with pasta or rice to soak up the flavorful sauce. Buon appetito! Making this dish at home means you can enjoy the taste of Italy any night of the week without leaving your kitchen.

Selecting the Best Wine for Chicken Scallopini

When it comes to choosing a wine to pair with chicken scallopini, you have several excellent options. A medium-bodied white wine is always a safe bet, as is a light red. The richness of the lemon butter sauce and mushrooms means you'll want a wine that can stand up to the dish without overpowering it.

Pinot Grigio or Sauvignon Blanc

For white wine lovers, a Pinot Grigio or Sauvignon Blanc is ideal. Their crisp, mineral-driven flavors pair nicely with the lemon and capers in the sauce. The citrus notes in the Sauvignon Blanc also complement the lemon juice. These medium-bodied whites have enough acidity to cut through the richness of the butter and parmesan cheese.

Chardonnay

A lightly oaked Chardonnay is another great choice. Look for a Chardonnay marked “unoaked” or “stainless steel fermented”. Its ripe apple and stone fruit flavors pair delightfully with the chicken and mushrooms. The creamy mouthfeel stands up to the butter sauce without being too heavy.

Pinot Noir

If you prefer red wine, go for a lighter-bodied red like Pinot Noir. A Pinot Noir from California or Oregon has flavors of cherry, strawberry and spice that accent the mushrooms and parmesan cheese. Its medium body can handle the richness of the dish without overwhelming it.

Barbera or Chianti

For a heartier red, try an Italian Barbera or Chianti. Their vibrant acidity cuts through the butter sauce and their ripe berry, plum and herb flavors pair magically with the classic Italian ingredients.

In the end, choose a wine you enjoy! When paired with the robust flavors of chicken scallopini, a well-made wine in a style you like will make the perfect partner for this delicious dish. Buon appetito!

Tomato Sauce Options: Hunt's vs Passata

When making chicken scallopini, the tomato sauce you choose is key. Two popular and readily available options are Hunt's tomato sauce and passata. Which should you go for? Here are some things to consider:

Passata is simply crushed tomatoes that have been strained to remove the skins and seeds. It has an intensely fresh tomato flavor and a thinner, smoother consistency than most canned tomato sauces. If you want the star of your dish to be the fresh tomato flavor, passata is a great choice. However, it does require some seasoning to taste, so you’ll need to add garlic, basil, oregano, salt, and pepper. For extra flavor, you can also add a splash of balsamic vinegar or red wine.

Hunt's tomato sauce offers more convenience but less freshness. It has a thicker, heartier consistency and comes pre-seasoned, so you can use it as is. However, the tomato flavor tends to be less vibrant. Hunt’s does offer options with no added sugar for those watching their sugar intake. They also have flavored varieties like garlic and herb if you want extra flavor without the fuss.

In the end, it comes down to how much time and effort you want to put in. If fresh tomato flavor is most important and you don’t mind doing some seasoning, passata is probably your best bet. But if convenience is key and you prefer a heartier, ready-made sauce, Hunt's tomato sauce will work great. Either way, your chicken scallopini is sure to be delicious!

Whichever tomato sauce you choose, be sure to simmer it for at least 10 minutes to allow the flavors to blend and thicken slightly. You can also add extras to the sauce like bell peppers, zucchini, eggplant or mushrooms. Buon appetito!

Recreating the Flavors of a New York City Original

To make chicken scallopini at home that tastes like it came straight from an Italian restaurant in New York, you’ll need to use high-quality ingredients and pay close attention to technique. The key is balancing flavors and textures to achieve a dish that’s crisp, creamy and full of zesty lemon flavor.

For the chicken, use thin slices of boneless, skinless chicken breast. Pound the slices to an even thickness so they cook evenly. Dredge the slices in a mixture of flour, salt, pepper and Italian seasoning. This coating will give the chicken a light, crispy crust when pan-fried in butter and olive oil.

To make the lemon butter sauce, melt butter in the same pan you used to cook the chicken. Whisk in fresh lemon juice, white wine, chicken broth and capers. Simmer until slightly reduced. The lemon juice provides a bright, tangy kick while the capers add a briny, savory pop of flavor. Pour the sauce over the chicken to soak in all that lemony goodness.

Serve your chicken scallopini with a side of pasta, rice, or crusty bread to soak up the delicious sauce. A simple arugula salad dressed with lemon vinaigrette is also perfect. To round out the meal, consider easy sides like roasted asparagus, garlic bread or sautéed mushrooms.

With high-quality ingredients, careful technique and a balance of flavors, this homemade chicken scallopini can rival any version from an upscale New York City restaurant. Your friends and family will surely appreciate this classic Italian-American dish and all the love that went into making it. Buon appetito!

FAQ (Frequently Asked Questions):

What cut of chicken should I use?

For this dish, chicken breast cutlets, also known as chicken scaloppini, work best. Look for thin slices of chicken breast, about 1/4 inch thick. Chicken tenders can also work in a pinch. Avoid using chicken thighs for this recipe, as they won’t get as nicely browned.

Can I use boneless, skinless chicken thighs instead?

While chicken breasts are traditional for this dish, boneless chicken thighs can also work. However, they may not get as nicely browned and the cooking time will need to be adjusted. If using thighs, pound them to an even thickness, then cook them a couple minutes longer, until the chicken is opaque and reaches an internal temperature of 165 F.

How do I pound the chicken evenly?

Place the chicken breast between two pieces of parchment paper or plastic wrap. Use a meat mallet, rolling pin, or heavy pan to pound the chicken to an even thickness of about 1/4 inch. Be careful not to pound too aggressively, or the chicken can tear. Pound from the center out.

Can I prepare the dish ahead of time?

Yes, chicken scallopini can be prepared ahead. Simply pound and season the chicken as directed. Then, sauté until browned, about 2-3 minutes per side. Remove and set aside. Make the sauce, then return the chicken to the pan to reheat, about 1-2 minutes. The dish can be made up to 2 days in advance. Reheat individual portions in the microwave or on the stovetop until the chicken is warmed through.

What sides pair well with chicken scallopini?

Chicken scallopini pairs nicely with mashed potatoes, pasta, rice, or crusty bread to soak up the flavorful sauce. Simple side salads, like arugula with lemon dressing or spinach salad also make a great accompaniment. For extra decadence, serve the chicken over pasta and top with the lemon butter sauce.

Recipe Notes:

When making this chicken scallopini recipe, keep a few tips in mind to ensure it turns out perfectly tender and flavorful like a classic New York dish.

Pound the chicken breast

The key to a great scallopini is pounding the chicken breast to an even thickness so it cooks evenly. Place each chicken breast between two pieces of parchment or wax paper and gently pound with a meat mallet or rolling pin until about 1/4-inch thick. Be careful not to tear the meat.

Flour the chicken

After pounding the chicken, dredge each breast in the flour, coating both sides evenly. Shake off any excess flour and set the breaded chicken aside on a plate. The flour helps create a light, crispy crust as the chicken sautés.

Don’t crowd the pan

Cook the chicken in batches if needed, to avoid overcrowding the pan. Too many pieces at once will steam the chicken and prevent it from browning properly. Make sure not to overlap the pieces.

Continuously baste

Use a spoon to continuously baste the chicken with the garlic herb butter and olive oil mixture while it’s cooking. Basting helps the chicken stay juicy as it cooks and allows the flavors to penetrate the meat.

Check for doneness

The chicken is done when it reaches an internal temperature of 165 F. To check, cut into the thickest part of one piece to ensure the center is white and opaque with no pink remaining. The chicken should be firm and no longer pink, and the juices should run clear.

Serve immediately

Serve the chicken scallopini immediately with your favorite side dishes like pasta, rice, or vegetables. The scallopini is best served hot, so have your sides ready before starting the chicken. Enjoy your delicious chicken scallopini—just like a taste of New York!

Nutrition

Chicken Scallopini is a healthy, protein-packed dish. A single serving of this recipe contains:

• 26 grams of protein. The white meat chicken breast provides all the essential amino acids our body needs.

• Half of your daily B6 and B12 needs. These B vitamins are essential for breaking down proteins and carbohydrates for energy, as well as red blood cell formation.

• 10% of your daily iron requirement. Iron carries oxygen in your blood and supports muscle health. Many people don't get enough iron, so this dish can help.

The lemon juice adds vitamin C, a powerful antioxidant that helps support the immune system and collagen production. Lemon juice also helps your body absorb the iron from the chicken.

To make this dish even healthier, consider the following substitutions:

• Replace 1/2 of the butter with olive oil. Olive oil is full of heart-healthy monounsaturated fats and antioxidants.

• Use low-sodium chicken broth instead of regular broth. This reduces the amount of sodium while still providing lots of flavor.

• Add extra vegetables like asparagus, bell peppers or zucchini. Not only do the extra veggies add more nutrition, they provide more volume so you end up eating less pasta.

• Use whole wheat pasta in place of regular pasta. Whole wheat pasta has more fiber, B vitamins and protein than regular pasta.

This classic Italian dish has been updated to be lighter but still full of comforting flavors. With a few simple substitutions, chicken scallopini can absolutely be part of a balanced diet. Your taste buds and your body will thank you! Buon appetito!

Conclusion

So there you have it - a homestyle version of the famous New York chicken scallopini that's easy to make and full of flavor. By pounding the chicken thin and then sauteeing it quickly with lemon, white wine, and capers, you get that signature tender texture with a bright, tangy sauce. Serve it over pasta or rice to soak up all that goodness. True, your homemade scallopini might not have quite the panache or pedigree of the classic Italian joint versions. But with way less effort and cost, you can still get 80% of the restaurant taste at home. Got leftovers? Slice up the chicken to make tasty sandwiches or wraps the next day. However you enjoy this fast, fancy chicken dish, don't be surprised if it becomes a new staple in your weeknight rotation.