Scaloppine al Limone

5 from 1 vote

Scaloppine al Limone is a classic Italian dish. It’s easy to make, easy to adjust to your liking, and easy on the budget. This basic recipe uses simple ingredients that you most likely already have in your pantry and fridge. No special kitchen equipment and no special cooking techniques required.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Italian

Keyword: scaloppine al limone

Servings:

Calories: 314kcal

Author: Erich Boenzli

Ingredients

4 boneless chicken thighs
2 tablespoons extra virgin olive oil
2 tablespoons flour
3 tablespoons unsalted butter
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon capers (optional)

Instructions

Pat the boneless chicken thighs dry with a paper towel.
Place in a ziploc bag and pound thin with a rolling pin or empty wine bottle to about ⅛” thick. Make sure each thigh is evenly thin, to ensure even cooking.
Place the cutlets on a cutting board and season with about ½ teaspoon salt and ½ teaspoon pepper.
Sprinkle with 2 tablespoons of flour, making sure to cover both sides. Use your hands to evenly distribute the flour on the cutlets.
Add 2 tablespoon olive oil to a large frying pan and turn the heat to medium-high until the oil starts to slightly sizzle.
Add the cutlets and adjust the heat. The oil should bubble along the edge of the meat. That’s the perfect temperature.
Make sure the cutlets don’t touch each other. You want them to fry and not steam. Depending on the size of the pan and the number of cutlets you’re cooking, you might have to make them in batches. If so, add a little more olive oil between batches as needed.
Brown one side for about 4 minutes, then flip and cook the other side for another 3 minutes.
Once all your cutlets are perfectly browned, add the butter and lemon juice to the pan and let it sizzle for another 3 minutes. During this time, use a spoon to baste the meat a couple times with the cooking liquid.
Now it’s a good time to taste. With a spoon, scoop up a little cooking liquid. Wait a second before trying, it’s hot. Taste, add a little more salt and/or black pepper. Taste again. Remember, you can always add more salt, but it’s pretty challenging to remove it.
When the sauce tastes the way you like it, place the cutlets on a plate, drizzle the pan juices over, and sprinkle with freshly chopped flat-leaf Italian parsley and capers (if used). Maybe add a slice of lemon on top.
Enjoy!

Notes

Nutrition