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Grilled Chicken Scallopini

Grilled Chicken Scallopini at

A spring day spent in the garden means you want to spend as much time as possible outside but you are busy and want something not to fussy. I made Grilled Chicken Scallopini. It cooks up quickly, lets me be outside barbecuing and tastes great!

The recipe is at the end of this post.

I started by cutting two large chicken breasts in half lengthwise. I put the pieces between wax paper and pounded them to 1/4 inch thick with a mallet. You could use a heavy pot bottom.

Grilled Chicken Scallopini 1

Sprinkle both sides of the chicken with skim milk powder. Skinless chicken doesn’t char and get grill marks well. The skim milk powder helps with this.

Mix the oil and seasoning and divide the mixture between two bowls.

You will note that I didn’t add any salt. The Italian seasoning mix I buy has salt in it. If yours doesn’t, you may want to add a dash of salt.

Grilled Chicken Scallopini 2

Put the chicken on a preheated grill on high heat. Get the grill really hot. Brush the top of the chicken with the oil from one of the bowls.

Cook for two to three minutes, just until the tops of the edges of the chicken turns white. Turn the chicken pieces.

Use a fresh brush or thoroughly clean your brush and brush the oil from the second bowl on the chicken.

It is really critical that the brush and oil that contacted the uncooked chicken in the first brushing not come in contact with the oil used to brush on the cooked side. It may be contaminated from contact with the raw chicken.

Cook until cooked through, two to three minutes. Check with an instant read thermometer to make sure the internal temperature is at least 165 F.

Grilled Chicken Scallopini 3

We served it with grilled garlic bread and deli style coleslaw.

Garlic Bread on the Grill 4

The Verdict

This is an easy tasty grilled meal that cooks up very quickly. We enjoy it.

The Old Fat Guy

Grilled Chicken Scallopini

Yield: 4 servings

Grilled Chicken Scallopini


  • 2 large chicken breast halves
  • 20 ml (4 teaspoons) powdered skim milk
  • 50 ml (1/4 cup) olive oil
  • 10 ml (2 teaspoons) Italian seasoning blend


  1. Cut chicken breasts in half lengthwise.
  2. Put pieces between sheets of wax paper and beat to 1/4 inch thick with a mallet or a pot bottom.
  3. Sprinkle all sides with skim milk powder (this helps the chicken get grill marks).
  4. Mix oil and Italian seasoning and divide between two bowls.
  5. Put on a grill preheated to high. Brush the top with the oil from one of the bowls.
  6. Cook for 2 to 3 minutes until the tops of the sides turn white.
  7. Turn the chicken.
  8. Using a clean brush, brush the oil from the second bowl on the chicken (it is important the oil and brush from the first application of oil doesn't contact the second bowl of oil or the chicken as it may be contaminated from being brushed on the raw side of the chicken).
  9. Cook for 2 to 3 minutes. Make sure the internal temperature of the chicken is at least 165 F.
  10. Serve
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