Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

sobota, 1 lutego 2014

Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

Time: 35 mins


  • 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
  • 2 tablespoons Dijon mustard
  • 1 large egg (you may need two)
  • 1 cup dry breadcrumbs
  • 1/4 teaspoon poultry seasoning (or to taste)
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil (for frying)


  • 1 In a small bowl or shallow dish whisk together mustard and eggs; set aside.
  • 2 Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
  • 3 Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
  • 4 Heat the olive oil in a skillet over medium heat.
  • 5 Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
  • 6 For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
  • 7 Add in lemon slices and parsley; mix to combine for about 1 minute.
  • 8 Spoon the glaze/sauce over chicken.
  • 9 Delicious!

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