Lemon Chicken Scallopini

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 388
• Protein: 35 g
• Carbs: 10 g
• Fat: 19 g

Ingredients

• 4 piece Chicken cutlet ( flattened )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 50 g Wheat flour ( for dusting )
• 40 g Minimum butter sweet ( cold, diced )
• 2 tbsp Extra virgin olive oil
• 60 ml Dry white wine
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Meat preparation

   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. Dredging the cutlets

   Dredge each side of the chicken in the wheat flour. Tap off the excess: you want a light veil, not a thick crust.

3. Searing the chicken

   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. Deglazing and reducing

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Eat immediately. The sauce loses its smooth texture when reheated.