This Gluten-Free Chicken Scallopine with Meyer Lemon Sauce is a lightened up version of a traditional Italian-American recipe.
Today’s post is dedicated to Pasquale or Patsy as he was lovingly called. Pasquale passed away last Friday at the age of 87. He was a fun loving Italian man, the father of one of my best friends, who had a passion for life that was infectious. So full of life, always animated and an incredibly loving father and grandfather to my friend’s children.
I first met Pasquale over ten years ago. His eyes would light up whenever I saw him and he would pretend to speak Chinese to me. Of course, I always humored him and would pretend I understood what he was saying.
If you ever meet my girlfriend and her sister, you’ll instantly feel the warmth that they generate and you will soon be gifted with their generous spirit. I know Pasquale was so proud of his daughters, and that all the hard work it took raising them as an immigrant from Italy paid off. I will miss Pasquale’s crazy fun-loving spirit, but I know he’s in a better place now.
I made this Chicken Scallopine with Meyer Lemon Sauce for my friend and her family on Friday, hoping to provide some comfort food during this tough time. After making it, I thought to myself – what am I doing…a Chinese American making Italian food for an Italian family? I was so relieved when my friend and her sister told me it tasted just like Italian food should.
I show love through my cooking, so I’m glad my friend and her family enjoyed it. The special touch in this recipe were the Meyer lemons, which I think are more fragrant than most lemons.
Chicken Scallopine with Meyer Lemon Sauce
Ingredients
- 3 large eggs
- 3 tablespoons organic milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds thin sliced antibiotic-free chicken breast cutlets
- cornstarch
- 3-4 tablespoons olive oil
- 2 tablespoons organic butter
- 1 Meyer lemon cut into thin slices, pits removed
- 1/2 cup dry white wine
- juice of 1 Meyer lemon
- 2 cups low-sodium chicken broth
- fresh minced parsley
Instructions
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Whisk together eggs, milk, salt and pepper in a bowl. Dredge chicken breast cutlets in cornstarch. Heat oil in a large skillet over medium heat. Dip cutlets into egg batter and let excess drip back into bowl; place in skillet and cook until golden brown on both sides, about 4 minutes. Adjust heat as needed to keep cutlets from browning too quickly. Drain cutlets on paper towel lined baking sheet. Continue until all cutlets are cooked.
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Pour off oil and wipe pan clean with paper towel. Add butter and melt; place lemon slices in pan and cook until just golden, about 3 minutes. Remove lemon slices and set aside. Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes. Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes. Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce. Remove to serving platter along with sauce, and sprinkle with minced parsley.
Recipe Notes
Adapted from Lidia's Italian-American Kitchen
Gluten Free Fruit and Nut Snack Bars {Nature Valley $500 Gift Card Sweepstakes}
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Yum! These chicken scallopine look super duper delicious, Jeanette.
Thanks Angie!
Yummy, this has to be one good tasting chicken dinner! Looks great Jeanette!
Thanks Pamela!
This meyer lemon chicken dish looks amazing Jeanette! That was so thoughtful of you to make this for your friend’s family during this tough time – I am sure they appreciated it so much and even more wonderful that they really enjoyed this dish too 🙂 That’s the best compliment to say it tasted just like Italian food should too 🙂
What a wonderful dish! It looks perfect Janette!
Thanks Layla!
this sounds fabulous! I’m always looking for new chicken recipes!
Thanks Cheryl – this one’s a keeper!
G’day! This looks terrific Jeanette and is now on my list to do! Thank you!
Cheers! Joanne
Sounds amazing. Do you have to use Meyer lemons?
Shari – you can use regular lemons too.
Beautiful dish! Sound delicious.
Thanks so much Phoebe – my friend’s family really enjoyed this!
My kids will devour this!
Jeanette,
This looks so delicious and flavorful. I can’t wait to try it, and soon!
Thanks so much Mireya – hope you’re doing well!
Would you believe I have my own little potted Meyer lemon tree? yes! and looking for a new way to prepare something using those luscious lemons… will post picture after I make it today. I love when I have ALL the ingredients with no trip to the store!! This looks fantastic
Ann – you’re so lucky to have your own Meyer lemon tree! Yes, please post a picture after you make it.
This was delish! Thank you!!
So glad you enjoyed this recipe – thanks so much for letting me know!
Oh yummy, Meyer lemons. I haven’t seen them at my local grocery stores yet but I hope to soon!
Hi! Looks yummy. For a dinner party do you think I could make it an hour or so ahead and reheat?
Lisa – this should reheat easily.
I bought a bag of Meyer lemons. I had not tried them before. They finally made it to the midwest groceries stores. I looked for a recipe with meyer lemons on Pinterest and found your recipe. I loved it! Delicious! This recipe is a keeper! Thank you!
Kaye – so glad you enjoyed this recipe – thanks so much for letting me know!