Why You’ll Love This this Golden Italian Chicken Scallopini
This golden, crispy chicken practically melts in your mouth after getting pounded thin and coated in those perfect Italian breadcrumbs.
The bright lemon sauce that bubbles up in the same pan, well, it’s like liquid sunshine drizzled over each tender piece.
You’ll have restaurant-quality chicken on your table in under 20 minutes, which means you can finally stop ordering takeout every time you crave something fancy.
Ingredients List
You only need a handful of simple ingredients to create this restaurant-worthy dish that’ll have everyone thinking you’re some kind of culinary genius.
- 4 boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken breasts
- 1 egg white
- 2 teaspoons water
- 1/2 cup Italian style breadcrumbs
- 2 teaspoons olive oil
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
A Few Healthy Notes About These Ingredients:
- Using just the egg white instead of the whole egg cuts down on cholesterol and calories
- The reduced-sodium chicken broth keeps your salt intake in check without sacrificing flavor
- Olive oil provides heart-healthy fats, and you only need a small amount to get that golden crispy coating
- Pounding the chicken thin means it cooks faster, which helps retain more nutrients and keeps the meat incredibly tender
Step by Step Directions

Creating this golden, crispy chicken scallopini is easier than you think when you follow these straightforward steps.
- Prep the chicken: Place each chicken breast between plastic wrap or waxed paper, smooth side down, and gently pound with the flat side of a meat mallet or rolling pin until 1/4 inch thick.
- Set up your coating station: In one shallow bowl, beat the egg white and water with a whisk; place the Italian breadcrumbs in another shallow bowl.
- Coat the chicken: Dip each flattened chicken breast in the egg mixture, then coat thoroughly with breadcrumbs.
- Cook the chicken: Heat olive oil in a 12-inch nonstick skillet over medium-high heat, then cook the chicken for 6 to 8 minutes, turning once, until no longer pink in center.
- Keep warm: Remove the cooked chicken from skillet and cover to keep warm.
- Make the sauce: Stir chicken broth and fresh lemon juice into the same skillet, increase heat to high, and cook revealed for 2 to 3 minutes until sauce reduces to 1/3 cup.
- Serve: Drizzle about 1 tablespoon of the reduced sauce over each chicken breast.
Having a quality professional chef knife set makes all the preparation steps, from pounding the chicken to precise slicing, much more efficient and safe.
Substitutions and Variations
- Spice it up: A pinch of red pepper flakes in the breadcrumbs gives this mild dish a gentle heat that won’t scare the kids but might wake up the adults.
- Herb-crusted version: Fresh chopped parsley, thyme, or rosemary mixed into the breadcrumbs transforms this from simple to sophisticated—though to be truthful, sometimes simple is exactly what we need.
Additional Things to Serve With This Dish
This tender, lemony chicken practically begs for the right companions to make it a proper dinner.
- Pasta or rice: Angel hair tossed with a little butter and parmesan lets that bright lemon sauce shine, while jasmine rice soaks up every last drop like a delicious sponge.
- Roasted vegetables: Asparagus, green beans, or zucchini keep things light and colorful—because let’s face it, we all need more vegetables on our plates, even when we’re pretending breaded chicken counts as health food.
- Simple salad: A handful of mixed greens with a basic vinaigrette cuts through the richness without competing for attention, though honestly, after pounding chicken and juggling hot skillets, bagged lettuce is your friend.
- Crusty bread: Perfect for mopping up that lemony pan sauce, because wasting good sauce should probably be illegal in at least twelve states.
- Garlic mashed potatoes: If you’re feeling indulgent and want to turn this into proper comfort food—sometimes a Tuesday night calls for mashed potatoes, and I’m not here to judge.
Cooking Tips & Tricks (Chef’s Notes)
A few strategic moves can turn your chicken scallopini from decent to absolutely gorgeous, and trust me, these little details matter more than you’d think.
- Pound evenly: Keep that meat mallet moving in gentle, overlapping circles rather than aggressive whacks—we’re tenderizing, not taking out our frustrations on innocent poultry, though I understand if Monday got the better of you.
- Don’t skip the plastic wrap: It prevents chicken from flying across your kitchen like some kind of raw protein confetti, plus it keeps your cutting board from looking like a crime scene.
- Test your oil temperature: Drop a pinch of breadcrumbs into the skillet—if they sizzle immediately without burning, you’re golden, literally and figuratively.
- Work in batches: Overcrowding turns your beautiful golden coating into soggy disappointment, and nobody has time for sad, pale chicken when crispy perfection is just one extra minute away.
- Let the sauce reduce properly: That lemony pan sauce needs to concentrate its flavors, so resist the urge to rush—good things come to those who wait, even when you’re starving and everything smells amazing.
- Rest before slicing: Give your chicken a two-minute breather under foil so the juices redistribute instead of running all over your cutting board like they’re escaping.
Nutritional Facts
Each serving of this golden chicken scallopini delivers impressive protein while keeping calories surprisingly reasonable—perfect for those nights when you want something satisfying without the guilt.
- Calories: Approximately 220 per serving (serves 4)
- Protein: 35 grams of lean, muscle-building goodness
- Fat: 6 grams total, with only 1.5 grams saturated
- Carbohydrates: 6 grams from the breadcrumb coating
- Sodium: 380 milligrams (thanks to reduced-sodium broth choice)
- Cholesterol: 85 milligrams
- Fiber: Less than 1 gram
- Sugar: Under 1 gram naturally occurring
- Vitamin C: 8% daily value from that fresh lemon juice
- Iron: 6% daily value
- Calcium: 2% daily value from breadcrumbs
Fun “Did You Know?”
Ever wondered why this dish earned its musical name? “Scallopini” doesn’t refer to seafood at all—it’s derived from the Italian word “scaloppine,” meaning “little scallops,” which describes the thin, delicate medallions created when you pound the chicken flat.
I find it fascinating that this technique originated in Milan during the 19th century as a way to tenderize tougher cuts of meat. The pounding method breaks down muscle fibers, ensuring quick, even cooking.
It’s also why scallopini cooks in just minutes—those thin cutlets absorb flavors rapidly while staying incredibly tender and juicy throughout.