Chicken Scaloppine With Lemon

Rather than using two sheets of plastic wrap, try using one gallon size freezer bag. Because it is thicker, you won't have any chicken splatter (yech) and generally have more control.
Setting that aside, this is excellent. Don't be afraid to be aggressive on the lemon.

As others have said, Panko is a great alternative to the traditional bread crumbs. I like to do half Panko and half grated Parmesean cheese. It adds more flavor the the coating and still comes out nice and crispy. Also, add a little chopped garlic and shallots to the butter and sauté until translucent at the beginning of making the sauce. Towards the end, throw in 1-2 Tbs of capers. Delish!!

I did as David did--the freezer bag is a much tidier way to pound the chicken out. It's a great recipe, but needs to emphasize cooking the chicken at medium low. the first batch burned fast on medium high. Next time should be perfect.

I am a scattered cook( I have a two year old, 4 year old and my 74 year old mother here; my brain is fried.) But this recipe, YES. If I can make it anyone can.

You can also add some grated cheese to the bread crumbs. Tastes really good.

You can also add a few drops of water to the freezer bag to keep the chicken from breaking apart when you pound it.

1. When I make this dish I like to add 1 package of thawed frozen spinach cooked in the microwave and then squeezed the water out, place the spinach on top of each piece of chicken, then the lemon and butter sauce and on top of that a mixture of Parmigiano-Reggiano and Mozzarella cheese put back into oven until it melts.

MUCH MUCH more than 20 minutes.

Starting out with the skillets on medium-high is a really bad idea. The butter burns the instant it hits the pan. i recommend adding the butter and oil before you heat up the pan and then letting the pan heat up on medium. Worked out much better this way. I also recommend getting the chicken prepped and ready to go into the pan before you heat it up. much easier to execute in this order.

Almost perfect as described. I served with some fresh pasta under the sauce made in the recipe. Next time I will add some capers in addition to the lemon juice to add a little extra acidity and tang. ... and use a little less parsley than called for.

Super easy and flavorful dish! I substituted boneless chicken breast cutlets for thighs.

I have a similar recipe that also calls for capers and artichoke hearts as well. In fact that's what's for dinner tonight. Yum!

Love this recipe! Great for a family (because you can serve the sauce on the side for less adventurous eaters). A few tips: 1) use less of the flour and crumbs to start: can always add more later; 2) takes longer than 20 minutes for the typical home chef and; while I like the skin left on for flavor and texture, this recipe works well with boneless skinless thighs and will save some time. I serve it with fideos and a salad or sautéed spinach with garlic

I have made a similar preparation for years under the name "chicken Viennese" but it was made with chicken breasts and no pan sauce. I don't know what I was thinking because the thighs and sauce brought this from nursery cooking to something really special and delicious. I made this with an Italianate salad of arugula, cherry tomatoes, avocado, and shaved parmagiano with a Balsamic vinaigrette. Plates were licked clean. Be careful with the flour in the sauce-- easy to overthicken.

I believe it is there to stay warm while cooking the other pieces, not cooking.