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Scaloppine are a quick dish we are really sentimentally attached because is one of our mum's favourite recipes and the one that introduced us to the flavour of nutmeg.

She used to cook this plate in different versions that can go well both with chicken or veal.

Lemon scaloppine or scaloppine with mushrooms or simply on their own with a touch of nutmeg on top.

A great dish to find in the table when we were coming back from school at lunch time!

Easy to prepare, requires just few ingredients but the combination of butter and flour itself is already something promising. We recommend to serve immediately.



2 chicken breasts, skinned for 10/12 slices

4 tbsp of plain flour

1 lemon 

Juice of 1/2 lemon

1 spoon of butter





Cut the chicken breast in thin slices.

Put the flour in a plate and dip the chicken slices in it and remove the excess flour

Heat the butter and when this is melted cook the meat over a low heat for around 3 minutes each side.

Add some salt and pepper to flavour.

Now you can add the juice of half lemon and let it absorb always at a low heat until you have a creamy sauce.

Serve immediately

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