Sylvia's Chicken Scaloppine Recipe

Name: Sylvia's Chicken Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves, defatted; ½ cup all-purpose flour; 2 tablespoons parmesan cheese, grated; 3 teaspoons olive oil; 2 teaspoons butter; 1 tablespoon garlic, minced; ⅓ cup white wine; 1 tablespoon capers; 1 teaspoon lemon peel; 2 tablespoons lemon juice; ¼ cup chicken stock; ¼ teaspoon salt; 1 pinch ground black pepper; 2 cups angel hair pasta, cooked; 2 tablespoons fresh parsley, freshly chopped

Servings: persons

4 boneless skinless chicken breast halves, defatted
½ cup all-purpose flour
2 tablespoons parmesan cheese, grated
3 teaspoons olive oil
2 teaspoons butter
1 tablespoon garlic, minced
⅓ cup white wine
1 tablespoon capers
1 teaspoon lemon peel
2 tablespoons lemon juice
¼ cup chicken stock
¼ teaspoon salt
1 pinch ground black pepper
2 cups angel hair pasta, cooked
2 tablespoons fresh parsley, freshly chopped

1
With a meat mallet, pound chicken breast to 1/2 inches thick.
2
In a small bowl, combine flour and cheese.
3
Dredge both sides of chicken breast in flour mixture.
4
In a large saute pan, saute chicken breasts in 1 teaspoons olive oil for 3-5 minute on each side or until cooked through.
5
Remove from pan.
6
Heat butter and remaining olive oil together over medium-low heat.
7
Add garlic and cook 1 minute.
8
Add wine and simmer for about 3 minute or until wine is evaporated.
9
Add remaining ingredients except salt, pepper and parsley.
10
Simmer sauce for 5 more minute.
11
Add salt and pepper.
12
Serve over chicken breast with 2 tablespoons sauce and 1/2 cup cooked angel hair pasta and parsley.

792

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, defatted, ½ cup all-purpose flour, 2 tablespoons parmesan cheese, grated, 3 teaspoons olive oil, and more.

Yes, Sylvia's Chicken Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sylvia's Chicken Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions