Chicken Scaloppine with Lemon Sauce

2 ratings

This is a wonderful lower-fat restaurant-quality dish that is easy to make. I have served this many times in the past at my dinner parties and have always received rave reviews. Delicious!

ingredients

4 boneless skinless chicken breasts(pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder seasoning salt
olive oil (for frying)
2 tablespoons butter (optional)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers (or to taste) (optional)
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley , chopped

directions

1
In a small bowl, whisk together mustard and eggs; set aside. Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts in egg/mustard mixture (shake off any excess egg).
2
Then coat well with the crumb mixture.
3
Heat the oil with 2 tablespoons butter(if using) in a frypan. Sauté the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
4
In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan. Add in lemon slices and parsley; mix to combine for about 1 minute.
5
Spoon the glaze/sauce over chicken.
6
Serve immediately.

notes

I would strongly suggest to double the sauce; I most often always do. Breadcrumbs should be dry as fresh breadcrumbs will not stick to the chicken as well.

Source: Lori