Chicken Scampi
My Chicken Scampi is a must-make for garlic lovers! Crispy chicken cutlets are smothered with melted cheese and an incredible garlic butter sauce. This dish is easy to make but so impressive!
Servings: 4
Ingredients
For the fried cutlets
- olive oil or vegetable oil for frying, enough to fill pan at least 1-inch high
- 1 1/2 pounds chicken cutlets
- 3/4 cup flour for dredging only
- 2 teaspoons Diamond Crystal Kosher salt divided
- 1/2 teaspoon black pepper
- 4 large eggs beaten
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat-leaf parsley
- 5 tablespoons grated Pecorino Romano
For completing the dish
- 1/4 cup olive oil
- 5 tablespoons cold unsalted butter cubed, divided
- 10 cloves garlic minced
- 1/2 teaspoon crushed hot red pepper flakes
- 1 cup dry white wine
- 3/4 cup chicken stock
- 3 tablespoons fresh lemon juice
- 1/2 pound sliced American muenster cheese or enough to cover each piece of chicken
- 1/4 cup minced flat-leaf Italian parsley
Instructions
For the fried chicken cutlets
- Pound flat the chicken cutlets to less than a 1/2" thick. They should be the same thickness.
- Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.
- Dredge the dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.
- Pour the oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 340-360°F.
- Fry the chicken cutlets for 3-4 minutes per side or until golden on each side. Work in batches and do not crowd. When the cutlets finish cooking set them on wire rack or plate lined with paper towels.
Completing the dish
- Preheat the broiler and set the rack to the middle level.
- Heat a 14-inch oven safe pan to medium-low heat with olive oil. Add the garlic and 3 tablespoons of butter. Once the garlic turns golden, add the hot red pepper flakes and cook for 30 seconds.
- Add the wine and chicken stock and bring to a boil. Once the the sauce reduces by about 1/4, turn off the heat and mix in the lemon juice.
- Remove the pan from the heat and arrange the chicken cutlets in the pan. Spoon over a few tablespoons of sauce onto each cutlet then top the cutlets with the sliced cheese. Broil on the middle rack until the cheese is bubbly and slightly browned on top (about 3-5 minutes). Watch carefully for burning.
- Remove the pan from the oven and with a spatula move the chicken pieces to a platter. Whisk the remaining butter into the pan sauce, 1 cube at a time. Taste test the sauce and season with salt and pepper if required. Mix in the parsley and pour the sauce over the chicken and into the platter. Serve with crusty bread to mop up the sauce. Enjoy!
Notes
- Breading the cutlets. If you need a touch more breadcrumbs, flour or another egg just add it in as required. The thickness of the chicken cutlets will dictate how much of these ingredients are needed for the breading.
- Oil temp. 340-360°F is the target temp for frying cutlets. An oil thermometer is a good kitchen tool to have.
- Pan size. If you don’t have a 14-inch pan, prepare the sauce in a smaller pan. Then transfer the chicken and sauce to a roasting pan or half-sheet pan before placing it in the oven.
- Cheese. American muenster is a great melting cheese and tastes similar to mozzarella. Sliced mozzarella can also be used.
- Storing and Leftovers. Chicken scampi can be stored in the fridge for up to 3 days. Reheat at 350°F for 12-15 minutes when ready to serve.
Nutrition
Calories: 1119kcal | Carbohydrates: 44.5g | Protein: 71.7g | Fat: 70.7g | Saturated Fat: 25.2g | Cholesterol: 569mg | Sodium: 1330mg | Potassium: 843mg | Fiber: 2g | Sugar: 5.2g | Calcium: 492mg | Iron: 6mg
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