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  • Writer's picturePasta Grammar

Scaloppine al Limone | Italian Chicken Scaloppina Recipe

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!

Scaloppine al Limone Recipe | Italian Lemon Chicken Scaloppina Recipe

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!

3,429 views3 comments


Apr 02, 2022

Thank you for the recipe. It was quick, easy and delicious.


Ken Brucker
Ken Brucker
Mar 29, 2022

What do you think about a few capers in there?

Jun 12, 2022
Replying to

Capers come are usually either pickled in wine vinegar or in brine. Use the brine ones, otherwise the result will be too sour.

You can also make scaloppine in a white wine sauce. It's exactly the same but instead of lemon juice use white wine, about the same volume. This one would go well with capers regardless of them being in brine or white wine vinegar (just drain them really well).

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