Paleo Chicken Scallopini

whole30 compliant

This paleo chicken scallopini is so delicious, and it was very special for me to recreate. Years ago, my father-in-law made chicken scallopini for me, and I was absolutely in love from the first bite. Best of all, it’s so simple to make, and I happen to love anything with lemon.

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I remember the first time my father-in-law made this for me. I was on restrictions with my first pregnancy, so he wanted to help cook a few meals when they came to visit. Before the trip, he asked if I had an electric skillet, which I did not. He then told me we could buy one while he was visiting, but I assured him I did not need one. Once they arrived, he told me he had brought his own electric skillet with him. I mean, talk about dedication!

After that, I started making chicken scallopini a few times a month, following my father-in-law’s recipe each and every time. So when I went paleo, I knew this was one recipe I had to remake.

Sadly, we have since lost my father-in-law, and eating this chicken scallopini has become even more special. Every time I make it, I think of him and the joy it brought him to cook it for me that first time. I never did get an electric skillet, and you don’t need one either. Still, I giggle whenever I think about him packing his electric skillet in his suitcase and flying across the country.

What is chicken scallopini.

Chicken scallopini is an Italian dish that refers to thinly sliced chicken (or veal) that is dredged in flour, sautéed, and served with a light lemon butter sauce.

How to make this paleo?

This paleo chicken scallopini is a grain free, dairy free version of the classic. First, thinly pounded chicken cutlets are dredged in cassava flour and sautéed in ghee and olive oil. Then, the sauce comes together with lemon juice and chicken broth right in the same skillet. As a result, you get a flavorful dinner that is so simple to make.

Ingredients

• Chicken Cutlets
• Cassava flour
• Salt
• Pepper
• Garlic powder
• Paprika
• Lemon Juice
• Water
• Chicken Broth
• Ghee
• Olive oil
• Fresh parsley
• Lemon slices

Tips for the Best Paleo Chicken Scallopini

• Pound the chicken evenly. Thin, even cutlets cook quickly and stay tender, so aim for about 1/4 inch thick.
• Shake off extra flour. A light coating of cassava flour browns better and keeps the sauce from getting gummy.
• Don’t crowd the pan. Cook the cutlets in batches so they sear instead of steam.
• Scrape up the browned bits. Those golden bits left in the skillet add so much flavor to the lemon sauce.
• Add the lemon slices at the end. Adding them in the last minute keeps the sauce bright without turning bitter.
• Use homemade broth if you have it. Any chicken broth works, but if you have my Instant Pot Bone Broth on hand, it adds even more flavor to the sauce.

What to Serve with Chicken Scallopini

• Garlic confit mashed potatoes
• Cauliflower mash
• Zucchini noodles tossed in olive oil and garlic
• Roasted asparagus or green beans
• A simple arugula salad with lemon and olive oil
• Greek Lettuce Salad (Maroulosalata)

How to Store and Reheat

Store leftover chicken scallopini and sauce in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm it gently in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce. You can also freeze the cooked chicken and sauce for up to 3 months, then thaw it overnight in the refrigerator before reheating.

This simple paleo chicken scallopini is perfect for a busy weeknight, yet special enough to serve when you have guests over for dinner. Pair it with mashed potatoes, oven roasted broccoli, or a fresh salad, and you’ll have a meal everyone will love.