What is the difference between scallopini and piccata?

Scallopini consists of thin, boneless slices of meat, typically veal, but can also be chicken or pork sautéed or fried. It can have a variety of sauces. Piccata consists of meat, usually veal or chicken, that is thinly sliced or pounded flat, lightly coated in flour, browned, and served with a sauce made of lemon, butter, and capers.

What is the difference between a chicken tender and a chicken cutlet?

Chicken cutlets are just chicken breasts sliced thin or pounded out thin. Chicken tenders are found under the breast meat, making them a bit more tender than regular chicken breasts.

How do you make paleo chicken scallopini?

To make this dish paleo and Whole30 compliant, you can substitute the butter with butter flavored coconut oil .

Chicken Scallopini with Tomatoes - Peace Love and Low Carb

Name: Chicken Scallopini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 ½ pounds chicken cutlets, or thinly sliced chicken breasts (I get my organic, free-range chicken here); sea salt and black pepper; 1 tablespoon olive oil (I use this brand) code kyndraholley for $5 off; 3 tablespoons butter; 2 tablespoons capers; 1 cup chicken stock; 2 tablespoons lemon juice; 20 mixed color grape or cherry tomatoes; 2 tablespoons chopped fresh parsley

Description

This keto Chicken Scallopini with Tomatoes is the perfect quick and easy one pot meal. Thin, tender chicken cutlets, pan-seared to perfection and cooked in a lemon butter, caper sauce, with blistered tomatoes and fresh parsley. It can be ready and on the table in less than 30 minutes.

Ingredients

Units Scale

1 1/2 pounds chicken cutlets, or thinly sliced chicken breasts (I get my organic, free-range chicken here)
sea salt and black pepper
1 tablespoon olive oil (I use this brand) code kyndraholley for $5 off
3 tablespoons butter
2 tablespoons capers
1 cup chicken stock
2 tablespoons lemon juice
20 mixed color grape or cherry tomatoes
2 tablespoons chopped fresh parsley

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Instructions

Season the chicken generously on both sides with salt and pepper.
Heat the olive in a large sauté pan over medium-high heat. Add the chicken to the pan and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Remove from the pan and cover to keep warm.
Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling.
Add the chicken stock and lemon juice to the pan, and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
Increase the heat to medium-high and bring to a boil. Boil until the sauce has reduced by one third.
Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.
Add the chicken back to the pan and spoon the sauce over top. Garnish with fresh parsley.

Notes

Net carbs per serving: 3g
Storage: Store leftovers in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave, or on the stovetop in a skillet.

Prep Time: 10
Cook Time: 20
Category: Main Dishes
Method: Sautéed
Cuisine: Italian

Nutrition

Serving Size: 1/4 of the recipe
Calories: 347
Fat: 12g
Carbohydrates: 5g
Fiber: 2g
Protein: 22g

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