Lemony Pork Or Chicken Scaloppine With Lemon Cream Sauce Recipes

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CHICKEN SCALOPPINE WITH LEMON



Chicken Scaloppine With Lemon image

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 12 servings

Number Of Ingredients 13

About 1 1/2 pounds boneless chicken thighs
Salt
Black pepper
1 cup all-purpose flour, or more as needed
1 1/2 cups fresh bread crumbs, or more as needed
3 eggs
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving

Steps:

  • Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
  • Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
  • Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
  • Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
  • When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
  • Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams

LEMONY PORK PICCATA



Lemony Pork Piccata image

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

4 pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
⅓ cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  • Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
  • Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
  • Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
  • Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g

VEAL SCALOPPINE IN LEMON SAUCE



Veal Scaloppine in Lemon Sauce image

You can substitute boneless, skinless chicken breasts or even pork medallions from a tenderloin in place of the veal. This recipe comes from Southern Living.

Provided by TXOLDHAM

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 lbs veal cutlets or 4 chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons butter or 3 tablespoons margarine, divided
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 large garlic clove, pressed
2 tablespoons capers
parsley sprig
lemon slice

Steps:

  • Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
  • Compine flour, salt and pepper and dredge meat in mixture.
  • Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
  • Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
  • Serve immediately, garnishing as desired.

Nutrition Facts : Calories 378.8, Fat 21.8, SaturatedFat 9.9, Cholesterol 139.1, Sodium 598.9, Carbohydrate 10.4, Fiber 0.6, Sugar 0.6, Protein 28.9

LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE



Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce image

For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet
6 tablespoons flour
1 lemon, zest of
1 dash garlic powder
salt and pepper
1 egg
2 tablespoons milk or 2 tablespoons water
1/4 cup olive oil
1 tablespoon butter
parsley, minced
1/2 tablespoon butter
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
garlic powder
salt
fresh ground black pepper

Steps:

  • Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
  • In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
  • Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
  • In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
  • To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.

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Top Asked Questions

Is there a sauce for lemon chicken scallopini?
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce is your new family favourite dinner! This Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going!
How do you cook pork scallopini?
This recipe for Pork Scallopini is tender marinated pork, seared to a golden brown and topped with a creamy lemon sauce. A quick and easy dinner that's ready in 30 minutes! Place the flour on a plate. Season to taste with salt and pepper. In a large pan, heat 2 tablespoons of olive oil over high heat.
What does pork scallopini taste like?
This recipe for pork scallopini is tender marinated pork, seared to a golden brown and topped with a creamy lemon sauce. A quick and easy dinner that’s ready in 30 minutes! I love this dish because it tastes like it came from a restaurant, but it can be prepared in no time in the comfort of your own home!
How do you make lemon cream sauce with chicken cutlets?
Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley. To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.

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