These thinly pounded chicken scallopini cook quickly and evenly, making it ideal for a quick weeknight dinner option. Put some butter, lemon juice, white wine, capers, and parsley in a pan to create a bright and flavourful sauce. Serve with your favourite grilled or steamed vegetables. You can also serve these in a bun which makes a great lunch option!
How Chuck likes it
Try "breading" it with almond flour for some guilt-free, carb-free option. Mix 2 large eggs, 1 cup almond flour/meal, 1/4 cup of your favourite spice blend, 1 tbsp paprika and salt and pepper to taste. In a skillet with olive oil over medium heat, fry the chicken scallopine on each side for 3-4 minutes until golden brown.