I Make This QUICK Chicken Scallopini Recipe Every Single Week (Scaloppine al Limone)

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Put each chicken fillet between sheets of baking paper and flatten it evenly with the flat side of a meat mallet, without smashing it. Repeat with the rest.
2. Coat each fillet lightly in flour, shaking off the excess, and lay them side by side, not stacked.
3. Halve the lemons and squeeze out the juice, straining out the seeds. Set the juice aside.
4. Heat a frying pan over medium-low heat. Add 2 tablespoons of extra virgin olive oil and three quarters of the butter, keeping about 25 g back.
5. Add the thyme, plus lemon zest or a few lemon slices if using. Let it melt and infuse for about 2 minutes.
6. Remove the thyme and lemon slices once the butter is melted and gently bubbling. Add the fillets and cook about 2 minutes per side, drizzling some lemon juice over them and keeping some juice aside for the sauce.
7. When the chicken is cooked through and golden, remove it and set it aside.
8. Wipe the pan clean and add the remaining butter. When melted, turn off the heat, add the remaining lemon juice and 1 tablespoon of flour, and stir with a wooden spoon until smooth and silky.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

LemonChicken