Chicken Scaloppine over Broccoli Rabe

4 reviews, 4.5 star(s). 100% would make again

Ready in 45 minutes

Serve with baby carrots and roasted new potatoes. If you can't find cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet. (Cooking Light magazine 8-04)


1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon Black pepper
24 ounces Skinless, boneless chicken breast cutlets; (4-6oz portions)
1/2 cup Dry white wine
1/2 cup Fat-free, less-sodium chicken broth
3 tablespoons Fresh Lemon Juice
1 teaspoon Butter
1 pound Broccoli rabe (rapini); cut into 3-inch pieces
2 tablespoons Fresh parsley; chopped
2 tablespoons Capers; rinsed and drained
4 slices Lemon

Original recipe makes 4



1. Heat oil in a large nonstick skillet over medium-high heat.

2. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

3. Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Verified by stevemur
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Comment or review

Very nice! I didn't have broccoli of any type, so I used French green beans. I found the wine/lemon juice mixture a bit too strong a flavor - not sure if it's because I used a different veggie. I'll make this again but use much less lemon juice.
AZClaire 2y ago

Tasted lovely! Nice light meal for any occasion.
rebekahrose 5y ago

Some of the directions are missing from the recipe, but you figure it out. My husband loved it and he is a picky eater!
beena222 7y ago

[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

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