Crispy Chicken Scallopini with Barefoot Pinot Grigio Sauce | Barefoot Wine & Bubbly

By NailCandy

Ingredients

• For Lemon Butter White Wine Sauce:
• 4 (4 ounce) chicken cutlets, pounded 1/4-inch thick
• 2 large eggs, beaten
• Kosher salt and freshly cracked black pepper
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 1 cup Italian seasoned breadcrumbs
• 6 tablespoons olive oil, divided
• 1/2 cup low sodium chicken broth
• 1/4 cup Barefoot Pinot Grigio
• 1 cup halved cherry tomatoes
• 1 tablespoon butter
• 3 teaspoons fresh lemon juice
• 4 teaspoons capers
• For serving: Hot cooked pasta 2 tablespoons chopped parsley or basil

Details

Servings 4
Adapted from barefootwine.com

Preparation

Step 1

For the Chicken Scallopini, pat chicken dry with paper towels and season with salt and pepper.

Arrange separate shallow dishes with flour, beaten eggs and panko breadcrumbs.

Working 1 chicken cutlet at a time, dredge in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.

Heat 3 tablespoons of oil in a large nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, 3-4 minutes per side.

Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees). Repeat with 3 tablespoons oil and remaining cutlets. Keep warm.

For lemon-butter white wine sauce, increase heat to medium-high and add broth, wine and tomatoes. Bring to a simmer; cook 4-5 minutes, stirring frequently.

Remove from heat. Stir in butter, lemon juice and capers. For serving, place chicken cutlets on top of hot cooked pasta, and pour lemon-butter sauce and tomatoes over top. Sprinkle with chopped parsley. Enjoy!