What is the difference between chicken scallopini and chicken piccata?

The difference lies mainly in the sauce. Chicken scallopini has a milder, buttery lemon sauce with optional capers, while chicken piccata is more acidic and intensely citrus-forward, featuring a stronger presence of lemon and capers. Piccata is sharper; scallopini is smoother.

Can I use veal instead of chicken for scallopini?

Yes. In fact, veal is the traditional protein in Italian scallopini. Veal scallopini is more tender and carries a lighter flavor than chicken, making it ideal for more refined or formal meals. Just make sure the slices are thin and quick-cooked like the chicken version.

Is chicken scallopini gluten-free?

Not by default, since it’s usually dredged in all-purpose flour. However, you can easily make it gluten-free by using almond flour , coconut flour , or any gluten-free flour blend. The rest of the ingredients—chicken, wine, lemon, butter, and capers—are naturally gluten-free.

What wine should I use in chicken scallopini?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works best. Avoid sweet wines—they’ll overpower the lemon and capers. If you prefer to cook without alcohol, substitute chicken broth with a splash of lemon juice instead.

Can I freeze chicken scallopini?

Yes. Cooked scallopini freezes well for up to 2 months . For best results, freeze the chicken and sauce separately . Wrap each cutlet individually in parchment and store in a freezer-safe container. Reheat gently on the stovetop to preserve texture and flavor.

What’s the best way to serve chicken scallopini for guests?

For an elegant presentation, plate the chicken over buttered pasta or lemon risotto , drizzle with sauce, and garnish with chopped parsley and fresh lemon wedges . Pair it with a crisp white wine and a simple green salad to complete the meal.

How to Make the Best Chicken Scallopini That’s Tender, Saucy, and Full of Flavor

Name: How to Make the Best Chicken Scallopini That’s Tender, Saucy, and Full of Flavor
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour (for dredging); 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp olive oil; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup chicken broth; 2 tbsp lemon juice; 2 tbsp capers (optional); 2 tbsp chopped parsley; 1 lemon, sliced (for garnish)

Description

Chicken Scallopini is a classic Italian-American dish featuring thinly pounded chicken breasts sautéed until golden, then simmered in a bright, lemony white wine sauce with capers and fresh herbs. It’s elegant, flavorful, and quick enough for a weeknight dinner.

Ingredients

Units Scale

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
1/2 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
2 tbsp butter
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp lemon juice
2 tbsp capers (optional)
2 tbsp chopped parsley
1 lemon, sliced (for garnish)

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Instructions

Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness.
In a shallow dish, mix flour, salt, and pepper. Dredge chicken lightly in the flour mixture, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add butter and scrape up browned bits. Add white wine and cook for 1 minute to deglaze.
Add chicken broth, lemon juice, and capers. Simmer for 2–3 minutes until slightly reduced.
Return chicken to skillet and spoon sauce over the top. Simmer 2 more minutes to warm through.
Garnish with chopped parsley and lemon slices. Serve hot over pasta, rice, or sautéed vegetables.

Notes

Use chicken tenders or thighs if preferred.
Substitute white wine with extra chicken broth if needed.
Add mushrooms or artichoke hearts for variety.
Pairs well with angel hair pasta or mashed potatoes.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 310
Sugar: 1g
Sodium: 430mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 34g
Cholesterol: 95mg