Lemon Capers Chicken Scallopini
I made this chicken last night and it was so good! It kind of reminded me of Macaroni Grill's chicken scallopine. Yum!
I made this chicken last night and it was so good! It kind of reminded me of Macaroni Grill's chicken scallopine. Yum!
- Carbohydrate 5.05977979175565 g
- Cholesterol 180.06235000437 mg
- Fat 26.3945359178468 g
- Fiber 1.37106661478927 g
- Protein 58.1819398750654 g
- Saturated Fat 14.7975920215679 g
- Serving Size 1 1 Serving (288g)
- Sodium 824.290291667879 mg
- Sugar 3.68871317696639 g
- Trans Fat 2.3678057083942 g
- Calories 493 calories
Step-by-step
- Slice the chicken on its thickness and pound it thin with a mallet or rolling pin.
- Dip the chicken in the eggs, then cover with parmesan.
- I needed to use two separate skillets, so, if your skillet is not big enough, divide between two skillets.
- Melt the butter, add the crushed garlic.
- Put the chicken in, cook until brown under.
- Sprinkle basil.
- Flip over.
- Add lemon juice, capers & bacon.
- When chicken is cooked, add the cream.
- Flip to coat both sides.
- Serve & enjoy! Works great with a ceasar salad.
Achieving the Crust
Working within the tight surface area of a standard twelve-inch skillet requires slicing chicken breasts horizontally and pounding them to a uniform quarter-inch thickness before they ever touch the heat. When moisture meets hot butter and grated parmesan, steam can quickly turn a crisp coating into a soggy barrier. Dredging the pounded cutlets thoroughly in beaten eggs ensures the cheese adheres tightly, creating a golden, crunchy exterior that protects the tender meat underneath during the rapid three-minute sear.
Balancing Acid and Fat
Heavy cream and butter provide rich viscosity, but citrus juice and cured capers cut through that density instantly. Pouring lemon juice directly into the pan while the meat finishes cooking causes the liquids to emulsify with the melted fats and browned garlic bits, forming a clinging pan sauce rather than a watery pool. Maintaining medium heat during this final minute prevents the dairy from breaking while allowing the salt from the bacon and capers to season every surface evenly.
Storage and Structure
Leftovers demand careful handling because reheated poultry proteins toughen rapidly under high direct heat. Store the cutlets in an airtight container for no more than two days, and revive them gently in a low oven rather than a microwave to preserve whatever structural integrity remains in the cheese crust.
