Macaroni Grill's Scaloppine di Pollo (Chicken Cutlets)

Scaloppine di Pollo

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  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 10 servings

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 the Lemon Butter Sauce:
  • 4 ounces lemon juice (fresh)
  • 2 ounces white wine (dry)
  • 4 ounces heavy cream
  • 1 pound/4 sticks butter
  • salt (to taste)
  • black pepper (to taste)
  • For the Chicken and Pasta:
  • 1 pound capellini pasta
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 to 8 chicken breasts (3 ounces each; pounded thin)
  • 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)
  • Garnish: chopped parsley

Steps to Make It

Make the Lemon Butter Sauce 

  1. Gather the ingredients.

  2. To a medium saucepan set over medium heat, add the lemon juice and white wine. Bring to a boil and reduce by 1/3.

  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 the 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 the 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 the chicken to the 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 chicken mixture over pasta. Garnish with parsley.

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

  4. Enjoy!

Source: Romano's Macaroni Grill