30 minutes | Serves 4
Scaloppini can be prepared last minute with no fuss and the results are big. I’d recommend tenderizing the meat in advance if entertaining with this dish. Modifications in place of capers include artichokes, prosciutto, mushrooms, and parsley. Whatever you have on hand:) You can also use either white wine or marsala instead of lemon.
4 chicken breasts, halved and flattened with a meat tenderizer
1 cup flower
Olive oil and butter
Juice from 1 lemon
3 tablespoons of capers
2 tablespoons of white wine
After tenderizing chicken halves, pour flour onto a flat plate and set a clean plate next to it. Dip chicken into flour, dredging both sides and shacking off excess before stacking on clean plate. When all pieces are done, add oil and butter to coat frying pan and brown chicken, 2-3 minutes on each side. Add more butter and oil to the pan if doing another batch and repeat steps. When all pieces have been browned, place all the chicken back in the frying pan, reduce heat to medium-low, and squeeze lemon over. Add capers and 2 tablespoons of white wine. Liquid will evaporate quickly. Serve.