The name Chicken Scallopini sounds fancy, but it’s actually one of the easiest Italian dishes to make. Thinly sliced chicken fillets are gently pounded, lightly coated in flour, then you pan-fry them until they transform into a beautiful golden brown colour.
As the chicken cooks, the butter melts into the meat, keeping it incredibly juicy and tender, while the lemon creates a silky, savoury pan sauce that coats every slice. The result is chicken that’s crisp on the outside, soft on the inside, and so tender you barely need a knife.
This savoury, lemony chicken dinner comes together in less than 10 minutes, uses just a handful of ingredients, and looks impressive without any fuss.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/chicken-scallopini-recipe/
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INGREDIENTS:
600 g / 1.32 lb chicken fillets
100 g / 3.5 oz butter
Extra virgin olive oil, EVOO
3 lemons
A fresh bunch of thyme
A bowl of flour, for coating the fillets
Salt and pepper
Fresh parsley, optional for decoration
METHOD:
1) Place 2 chicken fillets between sheets of baking paper on a cutting board. Using the flat side of a meat mallet (not the spiky one), gently pound them until evenly thin. Don’t smash them, just flatten nicely. Set aside and repeat with the remaining fillets.
2) Add flour to a bowl and lightly coat each fillet, making sure all sides and edges are coated. Shake off any excess flour and place them side by side, not stacked. This helps keep them crisp later.
3) Cut the lemons in half and squeeze out the juice, using a small strainer to catch the seeds (or use a lemon juicer for ease if you have one). Set the juice aside, you’ll use it later.
4) Place a frying pan over medium-low heat. Add 2 tablespoons of extra virgin olive oil and ¾ of the butter, reserving about 25 g for later.
5) Add the thyme to the pan and if using lemon zest, add it now too. You can also add a few lemon slices at this stage for extra flavour. Let everything gently melt and infuse for about 2 minutes.
6) Once the butter has melted and is gently bubbling, remove the thyme and lemon slices. Add the chicken fillets to the pan and cook for about 2 minutes per side. While cooking, drizzle a little lemon juice over the chicken, but be sure to keep some aside for the sauce.
7) Once the chicken is cooked through and beautifully golden, remove it from the pan and set aside. Wipe the pan clean, then add the remaining butter. Once melted, turn the heat off, add the remaining lemon juice and 1 tablespoon of flour, and stir with a wooden spoon until smooth and silky.
Keep reading the recipe via:
https://www.vincenzosplate.com/chicken-scallopini-recipe/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Chicken Scallopini Recipe (Scaloppine al Limone)
0:23 Ingredients of Chicken Scallopini
1:40 Lightly Coating the Chicken
2:24 Lemon Prep and Pan Setup
4:45 Pre-Order My New Cookbook
5:26 Cooking the Chicken to Golden Perfection
7:22 How to Make the Lemon Butter Sauce
8:09 How to Serve Chicken Scallopini
8:28Time to Eat the Chicken Scallopini, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
45 Comments
That sauce looked clumpy and broken. I am shocked and disappointed that he promoted that.
Can you please make a gluten free recipe, Vincenzo without Wheat Flower. Flower is > cheating, the recipe always works of gluten, Gliadin wheat gluten. I believe good italian recipes like this doesn't need that garbage. And italy has alot of Celiacs aswell!, so do think about this, plse mate, i love your channel.
yes you can make it in 10 minutes if everything is already out and prepped and then I can do video cuts. This takes 30 minutes from walking into the kitchen to putting it on the table. Come on Vincenzo!
Great recipe, will try that!
Loved the nonna having a last limoncello for a safe ride home on the vespa, of course without a helmet, Italian style 😉 5.03
That looks delicious. I think I would make a full lemon velouté for the sauce, with chicken stock into the roux, then the lemon juice, just to make the sauce lighter and less lumpy, but I'll try your way first. It's so quick. As always, thank you.
Nice recipe, but just a question: when are salt and pepper to be added? I think I missed this part…
Thank you, Vincenzo! Sydney subscriber. Looks delicious! I will make this, will also try veal. I will also buy your book next month. You will be my go-to guy for Italian food! I can't go wrong! Hope you & your family have had a great start to the new year! All the best!
The lighting in the first minute is like trying to have a staring contest with the sun.
I am melting like your butter 😅 at 7 in the morning.
I will go shopping for the required ingredients in the coming days to try this recipe out. Looking forward to it.
Watched this morning and cooked for the family dinner…it was a winner!
Wasnt sure what to serve with it so had some chips and a garden salad.
Is AI picking your herb pictures because it's terrible at it 🤦 That wasn't mint..and sage is not oregano 😂
Looks simple and good but lemon doesn't exist here only limes
What would you serve with it?
What´s the music at 6:15 ? Thanks.
Seriously, this guy with ZERO real Italian passion and humility, does my heading. Sooooo fake….
Chicken francais?
Yum. LOVE, LOVE, LOVE Scaloppine. Such a quick tasty meal. A salad on the side and some purè di patate or boiled spuds and it's a perfect meal. Have made them with chicken, pork and, when l can find it, veal. Maybe you should do Saltimbocca next. 😊
looks delicious! do you ever put capers in there? I feel like capers would work.
Hi Vincenzo,
My understanding is that flour needs time, 15 to 20 minutes, to cook off and remove the flour taste. Adding a thickener at the end of cooking it should be stuff like corn starch, tapioca flour, etc., and should be dissolved in a bit of water. What do you think.
Oil and butter together is a classic Julia Child move, but that business about the butter "penetrating more" into the meat than the olive oil does is total nonsense — he would have no way of proving that. I'm also calling out bad technique adding the flour to the pan after the liquid is already at a boil (7:45). Maybe Vincenzo can make this work because of his superior skills but ordinary home cooks are going to wind up with a lumpy sauce this way and in fact you can see the lumps forming in Vincenzo's pan. Instead, hold back ALL of the lemon juice as the chicken cooks. After the chicken is cooked, remove it from the pan. Then combine the flour (and I recommend Gold Medal Wondra Quick-Mixing Flour) with the lemon juice using a whisk or shaking it in a container to make a smooth mixture, then add all of that to the pan juice to create a rich sauce, it will thicken in a heartbeat and you'll be done. Also what happened to the fourth cutlet? He only cooked three. As home cooks often we've got a whole family so we're going to need six or eight cutlets, so Vincenzo really should show how that's done, or do you really have to start over to prepare the rest of your food? If you hold back the lemon juice and the flour until the end, as I am recommending, then you can use the same pan to fry additional cutlets. Note that my method will create a darker sauce, which may appear less "lemony" but it will still taste good.
0:30 Veal in the UK is relatively hard to find, and very expensive.
This looks delicious as usual! I will have to make half portion for myself. I always use 1/2 flour & 1/2 starch when I'm coating meat for extra crisp. 🍋💛
Chef, what are your feelings about capers? My Mom says there is a school that says “ everything tastes better with capers”. What about a white wine in the sauce?
What would you add as a side to compliment the chicken???
Bravo 👏
Finally – north meets south. Butter meets olive oil.
I will cook this. My question would be what would be a good side? Pasta? Rice?
I'll buy your book vincenzo!! We, as a family, get a.lot of pleasure from.your recipes and your videos. ❤
Any reason why you didn't season the chicken at all? Bizarre.
That looks amazing but I thought you had to cook flour longer than that.
Yum Yum! Vincenzo you are a King of Scremptious Recipes. Your Family Book will be for my Birthday gift from my Mama. Love you & sweet family ❤ 🇮🇹❤️
What a scam. 4th piece missing, throws away oil+butter+thyme+fond base and uses new pan with butter lemon roux instead? Why?
is this in the recipe book?
Of course it looks delicious!
“Libiamo, libiamo ne' lieti calici, che la bellezza infiora”
If you sift the flour into the butter/lemon juice off heat, it won't be lumpy
I really like this recipe! Vincenzo what do you think of this? After cooking the chicken, deglaze the pan with white wine or chicken broth, reduce it, and then add the butter, lemon juice and flour? I feel like that would add more flavour still. Anyway, thank you for all your inspiration!
Why didn't you use the pan juices from cooking the chicken to make the sauce?
In a meal, would you plate this chicken with potatoes, or rice, or bread? Any veg?
Ive learned how to make it by trying it at an authentic Italian restaurant
Bueutifull light and quick dish. But did you forget about the salt and pepper?
Lol the musical piece on @7:58 is my phone alarm. I thought someone was calling me.
QCP made a video I think will make you(and Lionfield) proud.
Obsessions can be healthy. Even if it is just for the mind.
Can’t wait to try it! Also, is there capers in this dish?
600 grams of chicken for 4 people 😂 Is there any side dish that you would recommend?