Italian · Dinner
Lemon Butter Chicken Cutlets
Scaloppine di Pollo al Limone
A pan-Italian classic of thinly pounded chicken cutlets dredged in flour and pan-fried, finished in a bright sauce of fresh lemon juice, white wine, butter, and chicken stock, with parsley scattered at the end.
$
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
385Calories
42gProtein
15gFat
12gCarbs
2gSugar
1gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Pat chicken cutlets dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Mince shallot and garlic. Measure wine, stock, lemon juice, and zest. Chop parsley.
2
Sear
Heat 2 tbsp oil and 20g butter in a wide skillet over medium-high until foaming. Add cutlets in a single layer (work in batches if needed), cook 2 minutes per side until deeply golden. Transfer to a warm plate.
3
Saute
Reduce heat to medium. Add 2 tbsp oil and minced shallot, cook 90 seconds until soft. Add garlic, cook 30 seconds. Pour in white wine, simmer 90 seconds until reduced by half, scraping browned bits.
4
Build
Add warm stock, lemon juice, zest, and 0.5 tsp salt. Simmer 2–3 minutes until sauce thickens to a coating consistency.
5
Finish
Return chicken cutlets and any resting juices. Spoon sauce over, cook 60 seconds on low to warm through. Off heat, swirl in remaining 20g butter to gloss the sauce.
6
Plate
Arrange cutlets on plates. Spoon lemon sauce over the top. Lay 2 thin lemon slices alongside each portion. Scatter parsley and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken breast
- 1 tsp fine sea salt
- 1 tsp black pepper
- 4 tbsp plain flour
- 1 small shallot
- 2 garlic cloves
- 120ml (1/2 cup) dry white wine
- 240ml (1 cup) chicken stock
- 80ml (1/3 cup) lemon juice
- 1 lemon zest
- 40g (1.4 oz) unsalted butter
- 4 tbsp olive oil
- 4 tbsp flat-leaf parsley
- 4 lemon slices