Lemon Chicken Scallopini
Ingredients
- 4 pcChicken cutlet (flattened)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 50 gWheat flour (for dusting)
- 40 gUnsalted butter (cold, diced)
- 2 tbspExtra virgin olive oil
- 60 mlDry white wine
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender chicken cutlets coated in a smooth, glossy sauce that clings to the meat. The bright acidity of the lemon balances the richness of the nutty brown butter.
- 1
Flatten the chicken cutlets between two sheets of parchment paper using a rolling pin to reach a uniform 5mm thickness. The meat should be supple.
- 2
Dredge each side of the chicken in the wheat flour. Tap off the excess: you want a light veil, not a thick crust.
- 3
Heat olive oil and half the butter in a skillet. When the butter foams, sear the cutlets for 2 minutes per side until golden blonde. Remove and set aside.
- 4
Pour the dry white wine and lemon juice into the hot skillet. Scrape the bottom with a spatula to release the pan drippings. Let reduce by half until the liquid becomes syrupy.
- 5
Return the chicken to the pan. Add the remaining cold butter in pieces and swirl the pan to emulsify the sauce. It should coat the back of a spoon. Add the chopped flat parsley at the very end.
Frequently asked questions
How do you get this dish right?
- Do not flour the chicken in advance, otherwise the flour becomes damp and sticky instead of browning.
- The final butter must be very cold to create a stable, glossy emulsion with the lemon juice.
How long does this dish keep?
Eat immediately. The sauce loses its smooth texture when reheated.
