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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Roman Lemon Garlic Chicken Scaloppine · Cooking Culmination

Discover / Italian

Editorial sample recipeItalianbeginnerhalalhigh-protein

Roman Lemon Garlic Chicken Scaloppine

Name: Roman Lemon Garlic Chicken Scaloppine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g boneless skinless chicken cutlets, pounded to quarter-inch thickness; 0.33 cup all-purpose flour, for dredging; 2 tbsp olive oil; 2 tbsp unsalted butter; 3 clove garlic, minced; 0.75 cup halal chicken stock; 3 tbsp fresh lemon juice; 0.25 cup heavy cream; 2 tbsp capers, drained; 2 tbsp fresh flat-leaf parsley, finely chopped

Thin chicken cutlets dredged in flour, pan-seared until golden, and napped in a tangy lemon, butter, and caper pan sauce enriched with cream.

Prep: 15 min
Cook: 15 min
Total: 30 min

🥘

Ingredients

Servings

600 g boneless skinless chicken cutletspounded to quarter-inch thickness
79 ml all-purpose flourfor dredging
2 tbsp olive oil
2 tbsp unsalted butter
3 clove garlicminced
180 ml halal chicken stock
3 tbsp fresh lemon juice
60 ml heavy cream
2 tbsp capersdrained
2 tbsp fresh flat-leaf parsleyfinely chopped

Allergen information

This recipe contains or may contain:

dairy
gluten
milk
wheat

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Pan-searing and Sauce Reduction

Cooking thin proteins rapidly in fat then building a fast emulsified pan sauce from the caramelized residual pan fond.

Instructions

Season the chicken cutlets lightly with salt and pepper, then coat both sides gently in flour, shaking off any excess.

Step 1:

Step 2: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot and shimmering.

Step 3: Place chicken cutlets in the skillet in a single layer and sear for 3 minutes per side until light golden brown and cooked through to 165 degrees Fahrenheit internal temperature.

Step 4: Remove the chicken to a warm plate and lower the burner heat to medium.

Step 5: Add minced garlic to the skillet and cook for 30 seconds until fragrant without letting it burn.

Step 6: Pour in the chicken stock and lemon juice, scraping the skillet bottom to release browned bits, and simmer for 2 minutes to reduce slightly.

Step 7: Stir in the heavy cream, remaining 1 tablespoon of butter, and capers, simmering for 1 to 2 minutes until sauce is glossy and coats the back of a spoon.

Step 8: Return chicken cutlets to the pan to warm through for 1 minute, garnish with fresh parsley, and serve immediately.

Cooking tips

Pounding chicken to uniform thickness ensures quick and even cooking without drying out.
Add cream off the high heat to prevent curdling.
Original home-cooking adaptation inspired by Italian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.