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Chicken Scallopine with Meyer Lemon Sauce

This is a lighter version of a favorite Italian American recipe.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8


  • 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


  1. 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.
  2. 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