Macaroni Grill's Scaloppine di Pollo (Chicken Cutlets)

Scaloppine di Pollo

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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 10 servings
Nutrition Facts (per serving)
782 Calories
58g Fat
29g Carbs
38g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 782
% Daily Value*
Total Fat 58g 74%
Saturated Fat 32g 160%
Cholesterol 211mg 70%
Sodium 464mg 20%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 38g
Vitamin C 9mg 46%
Calcium 52mg 4%
Iron 3mg 17%
Potassium 571mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for chicken cutlets with mushrooms, artichoke hearts, and capers in a lemon butter sauce served over pasta is from Romano's Macaroni Grill where it is called scaloppine di pollo.

The treatment of pounded chicken cutlets in this recipe is very similar to veal piccata because of the use of lemon and capers. What is different is the addition of mushrooms and artichoke hearts and the fact it's served with pasta.

Compare this recipe with chicken piccata or this recipe for classic chicken piccata over linguine

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Ingredients

For Lemon Butter Sauce:

  • 4 ounces fresh lemon juice

  • 2 ounces dry white wine

  • 4 ounces heavy cream

  • 1 pound butter

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

For Chicken and Pasta:

  • 1 pound capellini pasta

  • 2 teaspoons olive oil

  • 2 tablespoons butter

  • 6 to 8 breast chicken breasts, pounded thinly

  • 1/2 to 3/4 cup all-purpose flour seasoned with salt and pepper, for dredging

  • 6 ounces pancetta, cooked

  • 12 ounces mushrooms, sliced

  • 12 ounces artichoke hearts, sliced

  • 1 tablespoon capers, drained and rinsed

  • Chopped parsley, for garnish

Steps to Make It

Make the Lemon Butter Sauce 

  1. Gather the ingredients.

  2. To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.

  3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.

  4. Season with salt and pepper. Remove from heat and keep warm. 

Make the Chicken and Pasta

  1. Gather the ingredients.

  2. Cook pasta in a large pot of salted water until al dente. Remove from heat and drain. Keep warm. 

  3. Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.

  4. Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.

To Serve

  1. Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.

  2. Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.

  3. Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve.

Source: Romano's Macaroni Grill