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Panzanella-topped chicken scaloppine: An everyday dinner that’s anything but

Nothing is worse than a dry, tasteless piece of chicken. But you can up your chicken dinner game with this easy panzanella-topped chicken scaloppine. It’s light and flavorful and perfect for lunch or dinner.

If you haven’t tried panzenella, you’ve been missing out. It’s a bread salad, in this case made with juicy tomatoes, sweet onions and cucumbers marinated in a homemade oil and vinegar dressing and combined with croutons to soak up that delicious vinaigrette.

Top your warm chicken scaloppine (that’s lightly breaded and fried chicken breast) with the cool salad piled high, and you’ve got a winner for dinner.

chicken scallopini panzanella
Image: Brandi Bidot/SheKnows

Chicken scaloppine with tomato panzanella recipe

Serves 4

Prep time: 20 minutes | Inactive time: 30 minutes | Cook time: 10 minutes | Total time: 1 hour


For the salad dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste

For the panzanella

  • 4 medium plum tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 sweet onion, diced
  • 1/2 cup croutons

For the chicken

  • 4 thinly sliced, boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup Italian-style breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons butter
  • 2 tablespoons white wine
  • 1 lemon, juiced


  1. To a mixing bowl, add the olive oil, balsamic vinegar, garlic and brown sugar, and mix well.
  2. Taste the dressing, and season with salt and pepper as needed.
  3. Add in the remaining ingredients, and mix well. Cover, and chill it for 30 minutes to allow the flavors to blend.
  4. Heat a large, nonstick skillet over medium heat.
  5. To prepare the chicken, season each piece with garlic powder, salt and pepper.
  6. Add the breadcrumbs to a shallow dish, and coat each side of the chicken pieces.
  7. To the skillet, add the butter, white wine and lemon juice.
  8. Add the chicken, and cook for 3 – 4 minutes per side or until the juices run clear and the chicken is golden brown.
  9. Serve the chicken warm with several spoonfuls of the panzanella salad on top.

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