Chicken Scaloppini features paper-thin pounded chicken breasts pan-fried until golden, then finished with a rich mushroom, white wine, and parmesan cream sauce. It's an elegant yet quick Italian-American classic that comes together in under 30 minutes.
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Butterfly the chicken breasts and place them between plastic wrap. Pound them to an even, thin thickness.
Season both sides of the chicken cutlets with salt and pepper.
Dredge the chicken in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat.
Carefully place the chicken in the hot pan and cook for about 2 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
To the same skillet, add the sliced mushrooms and shallots. Sauté until they are softened and browned.
Add the minced garlic and cook for another 30-60 seconds until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a spatula.
Add the cubed butter and stir until it melts and incorporates into the sauce.
Stir in the grated Parmesan cheese until the sauce is creamy.
Return the cooked chicken to the skillet and spoon the sauce over the top to warm it through.
Squeeze in the fresh lemon juice and give it a final stir.
Plate the chicken scaloppini, spooning extra mushroom sauce over the top. Garnish with more grated Parmesan, fresh lemon zest, and chopped parsley before serving.
Refrigerate cooked chicken and sauce in separate airtight containers up to 3 days; reheat gently on stovetop over low heat with a splash of broth to restore sauce texture.
meat mallet or rolling pin (for pounding chicken) · large skillet (12-inch preferred for even browning)
Pound them to about 1/4 inch thickness — thin enough to cook through quickly but thick enough to stay tender. Use even strokes and work from the center outward.
Cook the chicken fresh for best texture, but you can prepare the mushroom sauce up to 2 days ahead and reheat gently before serving over freshly cooked chicken.
Cremini mushrooms (as listed) are ideal for their earthy flavor and firm texture. Button mushrooms work fine too; avoid very watery varieties like shiitake for this sauce.
Use dry vermouth, additional chicken broth, or skip it entirely — the sauce will be less complex but still delicious. Avoid sweet wines.
Each cutlet should cook 2-3 minutes per side until golden. Use a meat thermometer: 165°F internal temperature confirms doneness without overcooking.
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