Description

Italian Lemon & Rosemary Chicken Scaloppine is a bright and elegant Italian classic perfect for a romantic dinner for two. Thin, tender chicken cutlets are lightly pan-seared then bathed in a fragrant sauce made with fresh lemon, garlic, rosemary, and dry white wine, creating a delicate balance of citrus brightness and savory depth reminiscent of a small trattoria on the Amalfi Coast.

Ingredients

Scale

Chicken

2 chicken breasts, sliced horizontally into cutlets
2 tbsp flour
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter

Lemon-Rosemary Sauce

2 garlic cloves, minced
½ cup dry white wine (Pinot Grigio works well)
¼ cup chicken broth
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp fresh rosemary, finely chopped
1 tbsp butter (to finish)

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Instructions

Prepare and sear the chicken: Lightly coat the chicken cutlets in flour and shake off any excess. Season both sides with salt and black pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken cutlets for 2–3 minutes on each side until they turn golden brown. Remove the chicken from the skillet and set aside.
Build the sauce: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, which should take approximately 2–3 minutes. Then add the chicken broth, fresh lemon juice, lemon zest, and finely chopped rosemary to the skillet.
Finish the sauce: Let the sauce simmer gently for 2 minutes to allow the flavors to meld beautifully. Stir in 1 tablespoon of butter to create a silky, smooth sauce. Taste and adjust the lemon juice or salt if needed to balance the flavors perfectly.
Return chicken to the pan: Nestle the seared chicken back into the sauce. Simmer gently for another 1–2 minutes to warm the chicken through and allow it to soak up the aromatic sauce. Spoon the sauce generously over the chicken before serving.

Notes

Serve over angel hair pasta, mashed potatoes, risotto, or sautéed greens for a complete meal.
Do not over-thicken the sauce; it should remain glossy and pourable for the best texture and presentation.
For a variation, add capers to turn it into a piccata-style dish.
For extra aroma, briefly heat rosemary in butter before adding the wine to release more fragrance.
Slice chicken breasts horizontally rather than flattening them for a cleaner look and juicier texture.
Use fresh lemon juice, as bottled juice does not provide the same bright flavor.