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
- 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
- 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
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.
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.
Adapted from Lidia's Italian-American Kitchen