Lemon Chicken Scaloppini with Broccoli

Lemon Chicken Scaloppini with Broccoli


 When left in the refrigerator overnight the flavor of the basil and lemon increased. That’s when I added the Parmesan cheese on top.


  • 4 boneless chicken breasts, butterflied and pounded thin or cut into pieces.

  • 1 cup of flour for dredging

  • 2 eggs, beaten

  • 1/4 cup of milk

  • 4 Tbls of butter

  • 2 Tbls of vegetable oil

  • 1 bunch of broccoli, steamed and cut into florets

  • 4 long green onions, chopped

  • 2 cloves of garlic minced

  • 8 baby Portobello mushrooms, sliced

  • 1 1/2 cups of heavy whipping cream

  • 6 fresh basil leaves, choppped

  • 2 Tbls of lemon zest

  • Juice from 3 lemons

  • 1/2 tsp of salt

  • 1/2 tsp of freshly grated black pepper

  • 1/4 cup of fresh flat leaf parsley, chopped

  • Serve over pasta (optional)


  • In a small bowl mix the flour with a 1/4 tsp of salt and a 1/4 tsp of pepper.

  • In another small bowl beat the eggs and the milk together.

  • Dip the chicken in the egg mixture.

  • Dredge the chicken in the flour, shake off the excess flour and refrigerate for about an hour.

  • Sauté the chicken in 2 Tbls butter and 1 Tbls oil until lightly browned, about 3 minutes on each side.

  • Squeeze the lemon juice all over the top of the chicken while frying. Be careful because the oil will slightly splatter.

  • Drain on a paper towel.

  • In a large frying pan sauté the onions, garlic and mushrooms for 3 minutes in the remaining butter and oil.

  • Add the cream, lemon zest and basil and simmer for around 15 to twenty minutes until cream is bubbly and thick.

  • Add the steamed broccoli to heat through for 2 minutes.

  • Season with the remaining salt and pepper.

    Plate the lemon chicken scaloppini and spoon over the broccoli sauce and garnish with parsley.

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