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  • Writer's pictureRosangela Atte

Lemon Chicken Scaloppine

Updated: Dec 5, 2021

I absolutely LOVE anything lemon and these chicken scaloppine are so delicious! Fork tender, fresh, and easy to prepare. I served them with a simple fusilli with asparagus, butter and Parmigiano, and some crisp, peppery arugula from our garden. The perfect summer dinner! Buon Appetito Amici!


•1.5 Kg free-range chicken breast

•Approximately 1/2 to 3/4 cup of butter used in stages

•2 cups A.P. flour

•Zest and juice of 1 large lemon

•2 cups chicken stock

•2 Tbs corn starch

•1 large shallot

•Italian flat-leaf parsley, as much as you like

•A few thyme sprigs

•Salt to taste


Thinly slice the chicken breast. Heat a cast-iron skillet to medium-high. Place flour on a flat plate and mix with some salt. Dredge chicken in flour. Add 1/8 of a cup of butter to the hot pan and once melted, add the chicken. Let it cook for a few minutes, depending on the thickness, or until a white edge starts to form around each piece. Flip and let it go another 1 or 2 minutes. Keep adding butter as necessary. Cook chicken in batches, keeping the cooked chicken covered with foil in a platter. Once all chicken is cooked, add more butter to the pan, the thinly sliced shallot, and thyme, and let cook for a couple of minutes. Mix corn starch with cold chicken stock and add to the pan, let it cook until thickened. Once thickened, add lemon juice, lemon zest, and parsley. Adjust seasoning, according to your taste. Try to use low sodium chicken stock if possible. Once the sauce is ready, turn the heat on low, add your chicken to the pan and gently toss for a minute or two. Transfer chicken back to the platter, top with sauce, sprinkle some fresh, chopped parsley, and Buon Appetito Amici!

Watch the how-to video here

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