Chicken Scallopini Recipe

When we first got married I attempted to make my own veal scallopini. It was divine. Even my husband, the world’s most picky eater, loved it. Since moving from St. Louis I cannot find veal to save my life. I even requested some at the butcher and was told it is a ‘Yankee’ thing.

So last night I decided to make it using chicken. Everyone loved it and even Genghis had seconds.

For this recipe I am using chicken but you can easily substitute veal instead.


2 boneless/skinless chicken breast, butterflied and cut in half
Salt and pepper
1/2 cup chicken stock
1/3 cup lemon juice
1/4 cup capers
Olive Oil

Prepare the chicken:

Season the chicken with salt and pepper and then dredge through the flour. Heat a little butter and olive oil in a pan. Once hot, add the chicken, cooking for about 4 minutes on each side. When cooked, set chicken aside.

Prepare the sauce:

Add the chicken stock, lemon juice and capers to the pan. Add salt and pepper to tasted. Cook until boiling. Once boiling, add 2 tablespoons of butter and whisk until completely melted.

Add the chicken back to the sauce and simmer for about 3 minutes.

Plate spaghetti or fettuccine noodles, top with chicken and then spoon the sauce over it all.

Viola! This is a very easy but delicious meal that the whole family will love.

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.