Chicken scalapini Recipe

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chicken scalapini
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  • 1 bag chicken


  1. Lemons
  2. Veal, chicken, or pork scallopine, for four
  3. Salt
  4. Freshly ground pepper
  5. All-purpose flour
  6. Tablespoons olive oil
  7. Tablespoons unsalted butter
  8. Garlic cloves, peeled
  9. Large green olives, cut away from the pit in wide strips
  10. 1/4 cup small capers in brine, drained
  11. 1/2 cup dry white wine
  12. Cup chicken stock, or canned reduced-sodium chicken broth
  13. Squeeze the juice from 1 1/2 of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
  14. Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scallopine.
  15. Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until the wine is reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices
  16. Tablespoons Italian parsley, chopped
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2227.98 Kcal (9328 kJ)
Calories from fat 1412.1 Kcal
% Daily Value*
Total Fat 156.9g 241%
Cholesterol 941.4mg 314%
Sodium 732.2mg 31%
Potassium 1976.94mg 42%
Protein 188.28g 377%
Vitamin C 31.4mg 52%
Iron 10.5mg 58%
Calcium 115.1mg 12%
Amount Per 100 g
Calories 213 Kcal (892 kJ)
Calories from fat 135 Kcal
% Daily Value*
Total Fat 15g 241%
Cholesterol 90mg 314%
Sodium 70mg 31%
Potassium 189mg 42%
Protein 18g 377%
Vitamin C 3mg 52%
Iron 1mg 58%
Calcium 11mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.6
  • 58

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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