- 4
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
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!