Chicken Scallopini Recipe

Chicken breasts: Boneless, skinless chicken breasts are the main protein in this dish, providing a tender and juicy base.

Flour: Used to coat the chicken, giving it a light, crispy texture when cooked.

Salt: Enhances the flavor of the chicken and the sauce.

Black pepper: Adds a hint of spice and depth to the dish.

Olive oil: Used for cooking the chicken, giving it a rich flavor and helping to achieve a golden brown crust.

White wine: Adds acidity and depth to the sauce, balancing the flavors.

Chicken broth: Provides a savory base for the sauce, enhancing the overall flavor.

Lemon juice: Freshly squeezed lemon juice adds a bright, zesty flavor to the sauce.

Capers: Small, pickled flower buds that add a tangy, briny flavor to the dish.

Butter: Adds richness and smoothness to the sauce, tying all the flavors together.

When pounding the chicken breasts to ¼ inch thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents the meat from tearing but also keeps your work area clean. Use a gentle, even pressure with the meat mallet to ensure uniform thickness, which helps the chicken cook evenly and quickly.

• boneless, skinless chicken breasts - Substitute with turkey cutlets: Turkey cutlets have a similar texture and mild flavor, making them a good alternative to chicken breasts.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a gluten-free option.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, which can be preferable for certain dishes.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• white wine - Substitute with chicken broth with a splash of white wine vinegar: This combination mimics the acidity and depth of flavor that white wine provides.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a similar savory flavor, making the dish suitable for vegetarians.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• capers - Substitute with green olives: Green olives offer a similar briny flavor and can add a comparable texture to the dish.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter, providing a similar richness and texture.

• Allow the chicken scallopini to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken scallopini to an airtight container. If you have multiple pieces, place a piece of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator. The chicken scallopini will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap each piece of chicken individually in plastic wrap or aluminum foil to maintain its texture and flavor.

• Place the wrapped chicken in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the chicken scallopini in the refrigerator overnight. This ensures even reheating and maintains the dish's quality.

• Reheat in a skillet over medium heat, adding a splash of chicken broth or white wine to keep the chicken moist. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes.

• Avoid microwaving, as it can make the chicken rubbery and the sauce less appealing.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken scallopini in an oven-safe dish.
  3. Add a splash of chicken broth or white wine to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20 minutes or until the chicken is warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the chicken scallopini in the skillet.
  4. Add a splash of chicken broth or white wine to the pan.
  5. Cover and heat for about 5-7 minutes, turning occasionally, until the chicken is heated through.

• Microwave Method:

  1. Place the chicken scallopini on a microwave-safe plate.
  2. Add a small amount of chicken broth or white wine to keep it moist.
  3. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  5. Continue heating in 30-second intervals until the chicken is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken scallopini in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath.
  4. Heat for about 30 minutes or until the chicken is warmed through.
  5. Remove from the bag and serve immediately.

• Meat mallet: Used to pound the chicken breasts to an even ¼ inch thickness, ensuring they cook evenly.

• Shallow dish: Used to mix the flour, salt, and pepper and to dredge the chicken.

• Skillet: Used to cook the chicken and to prepare the sauce.

• Tongs: Handy for turning the chicken breasts while cooking.

• Measuring cups: Used to measure the flour, white wine, and chicken broth accurately.

• Measuring spoons: Used to measure the salt, pepper, lemon juice, and capers.

• Wooden spoon: Used to scrape up the browned bits from the bottom of the skillet and to stir the sauce.

• Plate: Used to set aside the cooked chicken breasts temporarily.

• Knife: Useful for cutting the lemon to squeeze out the juice.

• Cutting board: Provides a surface to cut the lemon and to rest the chicken breasts while pounding.

Pound chicken ahead: Prepare the chicken breasts in advance by pounding them to the desired thickness and storing them in the fridge.

Pre-mix flour mixture: Combine the flour, salt, and pepper in a ziplock bag or container ahead of time for easy dredging.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Measure liquids in advance: Measure out the white wine, chicken broth, and lemon juice before you start cooking.

Prep capers and butter: Have the capers drained and the butter cut into small pieces for quick addition to the sauce.