Chicken Scaloppine Like Carino's

"I had to try to find a recipe for this. It is scrumptious! From Uncle Phaedrus' website. EDIT 2/18/2013 - Having made this several times, and taking one of the reviews in to account, I've decreased the salt to 1/2 teaspoon and changed the 1 tsp of garlic salt to 1/2 tsp garlic powder. In cooking, I've also made the change to A) dredge the chicken breasts in flour prior to sauteing, and B) remove them to a warmer while making the sauce, then spooning the sauce over the crispy scallops when plating. This is now EVEN BETTER! :)"
photo by diner524 photo by diner524
photo by diner524
Ready In:




  • Combine Lemon Butter (first four) ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
  • Once combined, keep refrigerated until needed.
  • Put Spaghetti on to boil & prepare as you usually would, to al dente.
  • While it is cooking:

  • Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts).
  • In a warm saute pan, melt butter.
  • Dredge chicken in flour.
  • Saute chicken in butter until it is golden browned & *JUST* done.
  • Remove to a warm plate or warming plate or oven.
  • To pan, add tomatoes, mushrooms, bacon, and spice mixture.
  • Simmer until tomatoes begin to dissolve.
  • Add heavy cream and allow to boil to the middle of pan.
  • Remove from heat, add one cup lemon butter, and fold together to make sauce.
  • Plate spaghetti, top with scallop of chicken & spoon sauce over.

Questions & Replies

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  1. Becky74
    This was really good, thanks for posting!! The sauce was a little bit too salty for my taste, so I will cut back next time on that. I'm also going to toss in the bacon right before serving... it got way too soggy when added with the tomatoes & mushrooms... it was kinda gross... I scooped most of it to the side of my plate.
  2. Cook4_6
    This tasted fabulous, and actually yielded more like 8 servings in our home. I did use 2 big chicken breasts and more mushrooms and tomatos that called for. I also used 1/2 and 1/2 instead of heavy cream to lower the fat/calories a bit. Very, very tasty!
  3. StacyRae
    This recipe is awesome! I have made it several tmes, and even made it for a catering event where I work. Everyone loves it! Thanks for sharing the recipe.
  4. jkoch960
    This was just tremendous! This is the best recipe for Chicken Scaloppine I've made! Thanks kstrating for a great recipe!
  5. diner524
    This is absolutely delicious!!!! We just loved this Scalloppini!!! Followed the recipe as written except that I dredged the chicken in seasoned flour first before browning. I have actually had this dish at a place called Spageddies, which was part of Johnny Carino's restaurants that he worked at as a chef, before he went out on his own. Will definitely be making this again!!! Thanks kstrating for a fantastic recipe!!! Made for Spring PAC 2008.


DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984. As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat! DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !
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