Chicken Scaloppine With Lemon Glaze Print recipe & shopping list |
Submitted by: Dan Maxwell
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well.
Directions |
Ingredients
Step 1
In a small bowl or shallow dish whisk together mustard and eggs; set aside.
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Ingredients
Step 2
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
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Ingredients
Step 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 adhere the crumbs to the breast.
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Ingredients
Step 4
Heat the olive oil in a skillet over medium heat.
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Step 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.
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Ingredients
Step 6
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.
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Step 7
Spoon the glaze/sauce over chicken.
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