Delicious Chicken Scaloppini Recipe – A Must Try!

Picture this: it’s a warm summer evening, the sun is setting, and you’re gathered with loved ones on your porch, indulging in a delicious meal that you’ve cooked from scratch. What’s on the menu, you ask? Only the most mouth-watering dish you’ll ever taste: Belinda’s Version of Carino’s Chicken Scaloppini Recipe.

Now, I know what you’re thinking – why should I try this recipe when there are millions out there to choose from? Well, let me tell you, this recipe is unlike any other. It’s a Belinda original spin on Johnny Carino’s original chicken scaloppini recipe. It’s comfort food at its finest – a rich and creamy sauce covering tender chicken, served over bowtie pasta with roma tomatoes and mushrooms mixed in. Trust me when I say, one bite of this dish will transport you to heaven.

But that’s not all. This dish is customizable to your taste buds – add a little spice with some red pepper flakes or kick up the flavor with some freshly grated parmesan cheese. Plus, if you have dinner guests who are gluten-free or lactose intolerant, no problem! I’ll provide substitutions so every guest can enjoy.

So what are you waiting for? It’s time to impress your family and friends with your culinary skills. Follow along as I guide you through the ingredients and step-by-step instructions for Belinda’s Version of Carino’s Chicken Scaloppini Recipe. Get ready for an unforgettable meal that you’ll be talking about for weeks to come.

Why You’ll Love This Recipe

Belinda's Version of Carino's Chicken Scaloppini
Belinda’s Version of Carino’s Chicken Scaloppini

Are you tired of the same old chicken dishes? Look no further than Belinda’s version of Carino’s Chicken Scaloppini recipe! This recipe is sure to tantalize your taste buds and add some excitement to your dinner routine.

One reason why you’ll love this recipe is its versatility. You can serve it on top of pasta, alongside some roasted veggies, or even on its own as a main course. It’s also a fantastic option for dinner parties as it’s sure to impress your guests with its restaurant-quality taste.

Belinda’s version of Carino’s Chicken Scaloppini incorporates fresh Roma tomatoes and onions to really bring out the flavors in the dish. The breading made with flour gives the chicken breast pieces a crispy exterior while still keeping them tender and juicy on the inside.

Another reason why you’ll fall in love with this recipe is its subtle blend of different flavors. The combination of white wine, lemon juice, and heavy cream creates a perfect balance of acidity and creaminess. The butter adds a touch of richness that makes this dish so satisfying.

And that’s not all! This chicken scaloppini recipe is an affordable option for those looking to cook on a budget. With simple ingredients that are easy to find at any grocery store, it’s an accessible way to bring some excitement into your kitchen without breaking the bank.

Try Belinda’s version of Carino’s Chicken Scaloppini now and experience the explosion of flavors in every bite. It’s the perfect way to shake up your dinner routine and try something new.

Ingredient List

 Tender chicken cutlets swimming in a sea of lemony-herbed gravy.
Tender chicken cutlets swimming in a sea of lemony-herbed gravy.

Before we dive into preparing Belinda’s version of Carino’s chicken scaloppini recipe, let’s take a look at the key ingredients you will require. Head to your nearest grocery store and gather the following items:

Chicken Scaloppini

  • 4 lbs. boneless, skinless chicken breasts, pounded thin (also known as chicken scaloppini)
  • 3 ounces freshly squeezed lemon juice (approximately juice from 3 lemons)
  • 4 ounces white wine
  • 4 ounces heavy cream

Flour Mixture

  • 3/4 cup flour

Butter Mixture

  • 1 ⅓ sticks (4 oz.) unsalted butter
  • ¼ cup extra-virgin olive oil

Veggie Mix

  • ½ cups diced onion
  • 2 cups diced seeded roma tomatoes
  • ¾ cup sliced fresh mushrooms


  • 1 lb. cooked bow-tie pasta (also known as Farfalle pasta)

Make sure to double-check if you have all the required items in stock before beginning cooking to avoid any hassle halfway through preparation.

The Recipe How-To

 A perfect dish to impress guests and transport yourself to the Mediterranean.
A perfect dish to impress guests and transport yourself to the Mediterranean.

Now that you have all the ingredients ready, it’s time to cook up a storm. Follow these steps to make Belinda’s version of Carino’s chicken scaloppini recipe.

Step 1: Pound and Flour the Chicken

  • First, pound the chicken breasts into thin pieces. Use a meat mallet or rolling pin to flatten them until they are about ¼ inch thick. This makes it easy to cook the chicken evenly.
  • Next, season both sides of the chicken with salt and pepper. Then coat them in flour.
  • Shake off excess flour and set aside.

Step 2: Sear the Chicken

  • Heat a large skillet over medium-high heat and add olive oil and butter when hot.
  • Once melted, add the chicken breast pieces, making sure not to overcrowd the pan.
  • Sear each side until they are golden brown for about two to three minutes per side.
  • Remove from pan and set aside.

Step 3: Make The Sauce

  • Using the same skillet, add chopped onion and sauté until soft.
  • Add minced garlic and cook for another minute.
  • Pour in white wine and let it reduce by half.
  • Add chicken broth, followed by lemon juice, heavy cream, salt and black pepper. Stir everything together until fully incorporated.
  • Let it simmer for a few minutes while constantly stirring.

Step 4 – Add Tomatoes and Butter

  • Now is time to add the chopped roma tomatoes along with sliced mushrooms into the pan.
  • Cook everything for another five minutes until the vegetables become tender but still firm.
  • Cut remaining cold butter into small cubes (about 1 tablespoon) then gradually whisk them into your sauce. Simmer everything together for about half a minute or until butter cubes dissolve.

Step 5 – Reheat Chicken

  • Return seared chicken to skillet and continue cooking for another 5 minutes over low-medium heat allowing chicken breast to absorb more sauce.

Congratulations! You’ve made Belinda’s version of Carino’s chicken scaloppini recipe. Serve it hot with your favorite pasta dish or just some warm crusty bread alongside your choice wine, sparkling water or beer.

Substitutions and Variations

 The classic Italian dish made even tastier with the addition of white wine and garlic butter.
The classic Italian dish made even tastier with the addition of white wine and garlic butter.

Are you looking to switch things up or maybe adjust this recipe to fit your taste? Well, I’ve got some substitution ideas and variations that will do just that!

First off, if you’re not a fan of chicken, you can easily swap it out for pork or veal. Just make sure to pound the meat thin to achieve that scaloppini texture. Also, for a vegetarian option, replace the chicken with slices of eggplant or portobello mushrooms.

If you’re looking for a lighter version of the dish, you can omit the heavy cream and substitute olive oil for butter. This will give your dish a healthier twist while still retaining the delicious flavor.

For those who prefer a bit of kick in their dishes, try adding some chopped jalapeños or red pepper flakes. This will turn up the heat and add an extra layer of flavor to the dish.

If you want to incorporate more vegetables into your meal, feel free to add more Roma tomatoes or sliced mushrooms into the mix. You could even throw in some spinach leaves towards the end of cooking for an extra healthy boost.

Lastly, if you want to jazz up your side dish pairing, try serving this scaloppini with some spicy Romano chicken pasta or sautéed shrimp. These options will bring out the fullness of the flavors in the main meal and make your dinner party one to remember!

Don’t be afraid to experiment with different combinations until you find your perfect version of this Belinda’s Version of Carino’s Chicken Scaloppini Recipe.

Serving and Pairing

 A dish that never fails to delight with its complex burst of flavors capable of pleasing your palate.
A dish that never fails to delight with its complex burst of flavors capable of pleasing your palate.

Imagine this: a plate of golden and succulent chicken scaloppini, topped with roma tomatoes and onion, resting on a bed of warm pasta. This is my Belinda’s version of Carino’s Chicken Scaloppini recipe, a dish that can elevate any meal to the next level.

Pair this dish with your favorite red or white wine, and enjoy the burst of flavors in your mouth. The acidity from the tomatoes and lemon juice cuts through the richness of the butter and cream while the white wine adds a subtle sweetness to the dish.

If you are serving this for a special occasion or dinner party, you might want to add a side salad or vegetable medley for some color and crunch. I recommend keeping it simple and light, so as not to overpower the rich flavors of the chicken scaloppini.

For those who crave some heat or spiciness, pair this dish with a side of spicy shrimp or even jalapeno poppers as appetizers.

Lastly, if you’re looking to satisfy your sweet tooth after indulging in Belinda’s version of Carino’s chicken scaloppini, I’d suggest going for creamy dessert recipes such as cheesecake or tiramisu. The combination of lemony chicken and creamy dessert creates an unexpected but delightful contrast for your taste buds.

Remember that good food goes hand-in-hand with good company, so make sure to share and enjoy this dish with your loved ones!

Make-Ahead, Storing and Reheating

 It's a guilt-free indulgence to make this
It’s a guilt-free indulgence to make this

Now, let’s talk about how to make-ahead, store and reheat this savory Belinda’s version of Carino’s Chicken Scaloppini recipe.

If you’re planning to make this recipe ahead of time or store leftovers, here are some tips to keep in mind:


You can prepare the coating mixture for the chicken breasts up to a day in advance. Just mix the flour with some salt and pepper, and you’re good to go!


You can store the leftover chicken scaloppini in an airtight container in the refrigerator for up to 3-4 days. Don’t forget to store the sauce separately from the chicken breasts so that it doesn’t get soggy.


To reheat the chicken scaloppini, you can either use a microwave or a stovetop method. For the microwave, place the portion of your choice in a microwave-safe dish and heat for 1-2 minutes on high or until it is heated through. If you prefer using a stovetop method, simply warm it on low heat in a pan with a lid.

When reheating, be careful not to overheat the chicken as it may dry out and become tough. And if you want to add some extra flavor or moisture back into your chicken scaloppini, you can add a splash of water or white wine to your sauce before reheating.

Overall, with these simple tips and tricks, your Belinda’s version of Carino’s Chicken Scaloppini recipe is sure to be an even bigger hit when reheated and enjoyed all over again!

Tips for Perfect Results

Are you ready to make the perfect Belinda’s version of Carino’s chicken scaloppine recipe? Here are some tips to ensure that your dish comes out delicious and stunning:

First, when pounding the chicken, make sure it is not too thin. It should be thin enough to cook quickly and evenly but thick enough to hold together when sautéed. You can adjust the thickness by covering the chicken pieces with a plastic wrap or in a resealable plastic bag before pounding them with a meat mallet.

Next, be generous with the salt and freshly ground black pepper when seasoning the chicken. The flavors will be absorbed better during cooking and will enhance the overall taste of the dish.

To ensure that your sauce is creamy and velvety, add the heavy cream slowly while whisking continuously. This will allow the cream to mix well with the rest of the ingredients and prevent clumping.

In addition, use fresh ingredients whenever possible like lemon juice that has been freshly squeezed from actual lemons. It will add a wonderful zesty flavor to your chicken scaloppine.

When browning the chicken in the pan, do not overcrowd the pan as it will lower the temperature and result in steaming instead of browning. You may have to fry it in batches, but it is worth taking the time to do so.

Lastly, do not overcook the chicken as it may become dry and tough. Check for doneness by cutting into one piece of thickest part, making sure there is no pink.

With these tips in mind, your Belinda’s version of Carino’s chicken scaloppini recipe will come out perfect every time!


Now, it’s time to answer the frequently asked questions (FAQ) that often come up when making Belinda’s Version of Carino’s Chicken Scaloppini Recipe. As a home chef, I understand that some readers may have concerns or doubts about ingredients, cooking techniques, or recipe variations, so I’m here to clarify and provide helpful tips based on my experience with this dish. Don’t worry; I’ve got you covered!

What is chicken scallopini made of?

Scallopini is a cooking technique where meat is cut into thin slices, typically chicken, veal, or pork. The dish is often finished with a variety of sauces, including Marsala and piccata.

Does scallopini mean breaded?

Scallopini refers to a dish made with thin slices of meat that are pounded until thin like small scallops, which is the original meaning of the Italian word “scaloppine”. Nowadays, the dish is commonly prepared by breading the cutlets in either flour or breadcrumbs.

Is Chicken Scallopini French?

Chicken scallopini is a dish with thin slices of chicken cutlets that are sautéed and finished off in a pan sauce. The name comes from the Italian term “scaloppine,” which means “small scallops,” but has now evolved to mean thin slices of meat.

Bottom Line

So, why wait? Try this recipe for Belinda’s version of Carino’s Chicken Scaloppini now and get ready to impress your guests with a restaurant-quality meal that they won’t forget. The combination of flavorful chicken breast pieces coated in a creamy lemon wine sauce, paired with juicy roma tomatoes and buttery bowtie pasta, will leave everyone at the table speechless.

Don’t be intimidated by the extensive ingredient list or recipe instructions. With a little practice and patience, you can become a pro at making this mouth-watering dish. And once you do, you’ll never want to go back to regular old chicken again.

So grab your apron and head to the kitchen, because it’s time to start cooking up some belissimo flavors with Belinda’s version of Carino’s Chicken Scaloppini recipe!

Belinda's Version of Carino's Chicken Scaloppini

Belinda’s Version of Carino’s Chicken Scaloppini Recipe

I took a copycat Macaroni Grill recipe and adapted it to have "Carino's ingredients" (except for mushrooms, which I don't care for, but you could add them with the onions, if desired). My friends and I, who are all Carino's Chicken Scallopini freaks LOVED this! Hope you do, too!
No ratings yet
Prep Time 30 mins
Course Main Course
Cuisine Italian
Calories 1061.1 kcal


  • 3 ounces lemon juice
  • 3 ounces white wine
  • 4 ounces heavy cream
  • 3/4 lb butter
  • 1 3/4 lbs chicken tenders (or boneless breasts, pounded thin)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2-3/4 cup flour, seasoned with garlic pepper salt
  • 12 slices pre- cooked bacon, chopped
  • 2 roma tomatoes, chopped
  • 1/2 onion, thinly sliced (I used purple, for color)
  • 12 ounces thin spaghetti, cooked


  • Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
  • Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
  • Remove from pan, and keep warm.
  • Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
  • Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
  • Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
  • Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not "formed"), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too.

Your Own Notes


Serving: 365gCalories: 1061.1kcalCarbohydrates: 50.8gProtein: 50.2gFat: 71.5gSaturated Fat: 39.6gCholesterol: 253.8mgSodium: 824.7mgFiber: 0.7gSugar: 1.6g
Keyword < 30 Mins, Chicken, European, Meat, Poultry, Spaghetti
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