Chicken Scaloppine


Chicken Scaloppine

Chicken Scaloppine
5 Min

Sauteing is the quick cooking method used to make our Chicken Scaloppine. And no matter what it's called, sauteing makes this quick chicken dish as flavorful and delicate as any chicken dish you'll ever taste.

What You'll Need

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 4 (5-ounce) boneless, skinless chicken breast cutlets
  • 2 tablespoons olive oil
  • 1 cup white wine or chicken broth

What to Do

  1.  In a shallow dish, combine flour, salt, and pepper. Coat chicken cutlets in flour mixture.
  2. In a large skillet, heat oil over medium-high heat. Add chicken and saute 2 to 3 minutes per side, or until golden and no longer pink. Remove chicken from skillet and keep warm.
  3. Add wine to skillet and cook 1 to 2 minutes, or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
  4. Arrange cutlets on a platter, drizzle with sauce, and serve.


The secret to sauteing thinly sliced cutlets is to have both the pan and oil hot enough to sear the meat. You should hear the food hiss as soon as it hits the pan.

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I do this one a lot. Frequently add mushrooms browned in butter garlic. Yum.

Being Sicilian, I think it would be better with crushed garlic in olive oil (remove garlic after sauteeing), and mix with pasta. Otherwise pasta is too dry with only the juice from the chicken.


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