Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini)

"I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!"
photo by DeidreJane photo by DeidreJane
photo by DeidreJane
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by 2Bleu photo by 2Bleu
Ready In:
4 breast halves




  • BASIC CHICKEN SCALOPPINE (first three ingredients).
  • Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
  • Sprinkle both sides lightly with salt and pepper.
  • Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
  • Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
  • Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
  • Repeat to cook remaining chicken in 2 more teaspoons oil.
  • You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
  • Keep basic chicken scaloppine warm in a 200° oven.
  • Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
  • Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
  • Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
  • Yield.
  • Makes 4 servings.

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  1. Awesome. I made this for DH tonight. He said it was the best chicken dish I've made yet (which is a big deal bc I cook a lot and I rarely cook any meat other than chicken). I did have a problem when I added the garlic... the pan/oil was too hot and it burned right away. I had to dump the pan and start over. Maybe its just bc I used a garlic press instead of chopping it myself. <br/>Served it with Jasmine rice... yum! When I make this again I'll probably double the sauce recipe to mix into the rice and serve it with fresh green beans. Mmmmm!
  2. The taste was good. I don't think I pounded my chicken then enough- took forever to cook. Maybe next time try with chicken tenderloins instead. I did not pour sauce over chicken rather placed back in pan to let sauce really sink in. Thanks for posting
  3. This was delicious. I followed the recipe as directed, however, when i was reducing the chicken stock, I added about a tablespoon of butter. Also, I made this with the Broccoli with Garlic and White Wine recipe (Recipezaar # 150490, the poster said it was Mario Battali) which called for white wine, I added a bit here too. It was absolutely wonderful.
  4. Made it for the second time tonight and again it was delicious. I halved the recipe as I was cooking for two. I found the pan in which I cooked the chicken was too big for the sauce, in that the liquid was spread very thin across the pan and made it easy for the garlic to burn while waiting for it to reduce, so I moved the mixture to a smaller pan. Means more dishes in the end, but worth it to ensure an unburned sauce!
  5. I made this with pork instead of chicken. Delicious!! Served with steamed green beans and buttered mini gnocchi. Hubby cleaned his plate in about 2 seconds. A HUGE compliment. :)


  1. I made this with pork instead of chicken. Delicious!! Served with steamed green beans and buttered mini gnocchi. Hubby cleaned his plate in about 2 seconds. A HUGE compliment. :)
  2. Well, I thought I had cilantro in the fridge, but it was parsley, so I had to omit it and used some italian seasoning instead. I also cut the chicken up into bite size pieces for ease of cooking and eating :) Otherwise, made as directed and served it over some buttered pasta for dinner. It was very good, and filling too! Thanks for sharing.


Newest update March 28, 2008; I am so grateful and excited. A wonderful, generous, kind anonymous person gifted me with PM and I can't wait to use all the features. Thank you! I might add a couple notes or links to my page here such as forums I frequent, fave searches, and helpful info. Update March 2008: I was given the opportunity to join my very first recipe swap (I added the banner below, thanks Um Safia) This swap was really fun, interesting, and helpful. Lots of great recipes to choose from and lots of exposure for my own. I thought I'd update this a bit. It's April of 2007 already (wow!) and I might have written the stuff below at least a year ago, and longer. I live in AZ, with a roommate and a nice boyfriend. My roommate has only tried my cooking once, but my bf, bless his heart, tries really hard to tolerate it, lol! He's a good cook in his own right, but me, I'm still a newbie cook at heart. I still enjoy 'zaar and sometimes spend hours and hours on here, as it's still friendly, helpful, and interesting. :) Also, this is late in saying, but I'm supposed to be on an IBS-safe diet consisting of no dairy, egg yolks, caffeine, red meat, too much fat, everything I love, etc.... so I'm working on it, it's taking me years and years, but I've incorporated this kind of diet into my other eating, and if my tummy gets mad at me, well, I only have me to blame. :/ I've been married for almost two years and it's the first time I get to really cook for someone other than myself. (Hehe, I signed up with here not too long after I wrote this, now I'm separated - not because of my cooking lol - but surprisingly found myself again, acting as 'housewife'.) I'm not a great cook, but I do follow after my mother, who tends to estimte her ingredients and taste as she goes, but she and my sister are two of the best cooks I know. The best rule of thumb for seasonings is always add too little, you can always add more, but can't always take away if there's too much. I mostly try other recipes I find, but now and then experiment with whatever I have available if I can't get to the store or am broke, and sometimes come up with pretty good recipes. I also have a hard time cooking usually, it takes me longer than most people as I am legally blind and have no depth perception so sometimes it's hard for me to measure and prepare food. Any of the recipes I post might be estimated unless otherwise stated. Sorry for the inconvenience. :) I found this place doing one of my recipe searches. It looks like a fun place to get recipes. Take care all and happy cooking! :) <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=curriedcurrajongs.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg" border="0" alt="Photobucket"></a> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i26.photobucket.com/albums/c105/jewelies/NewZealandFlax.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i248.photobucket.com/albums/gg181/blancpages/recipes%20for%20Zaar/7016b640MY3ChefsShrunken.jpg"> Helpful Link for Cookbook help: http://www.recipezaar.com/bb/viewtopic.zsp?t=139810
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