There are many versions of "scaloppine" in Italy, all cooked using essentially the same method. This variation uses a simple and delicious lemon sauce. Feel free to substitute the chicken with beef, pork or veal!
Watch the Pasta Grammar video where we make this recipe here:
Serves 1-2, depending on how hungry you are! You can cook more cutlets at a time but be aware that you may need a very large pan or to work in batches.
For this recipe, you will need:
- 2 chicken breast cutlets
- All-purpose flour for breading
- 1 lemon
- 4 tbsp unsalted butter
- Salt
- Fresh black pepper
Prepare the chicken by breading it in flour. It should be completely dusted with no pink showing. Juice the lemon and set aside for later, but keep the rind because we'll need to grate the zest at the end!
Melt the butter in a large skillet over medium heat. When it has melted completely, lay the cutlets flat in the pan. Fry them, flipping occasionally, until they become lightly browned on each side. As they cook, add a sprinkle of salt and black pepper.
When the cutlets have browned, pour the lemon juice into the pan. Bring to a simmer and cook until the liquid thickens. Baste the cutlets with a spoon as the sauce cooks.
Serve immediately and drizzle the chicken with sauce from the pan. Top with some grated lemon zest. Buon appetito!