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

Kittencalskitchen's Note:

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 --- this is *very* good!

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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
• ¼ teaspoon poultry seasoning (or to taste)
• ½ teaspoon garlic powder
• ¼-½ teaspoon seasoning salt
• 1 -2 tablespoon olive oil (for frying)

LEMON GLAZE

• ¼ cup chicken broth
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt (can use more to taste)
• 4 -5 thin lemon slices
• fresh parsley , chopped (to taste)

Directions:

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!

Reviews

[The Wallaces]

Lovely! I used panko instead of breadcrumbs and loved the crunch that it gave. Took your advice and doubled the sauce and added 2 Tbsp capers, the capers added a lot to this dish and I'm very glad I doubled the glaze. Thanks for another healthier alternative Kittencal, I didn't miss the butter in this at all as so many similar versions have.

[Chef #545970]

5 stars all the way! We all loved this and it was so easy to make. I didn't bother pounding the chicken breasts. I cut them in half (thickness wise) and that was about 1/2 an inch thick. Served with rice and roasted veggies. I used panko crumbs (I had to double this bit as I had 6 chicken breasts), 2 eggs, tripled the sauce and omitted the capers but only because I didn't have them on hand. Delish! Thanks for a great easy recipe!

[Irishrvt]

This was amazing ! I tripled the sauce as suggested I also baked the chicken instead of frying it. I didn't have bread crumbs so I used ritz crackers it turned out so moist and yummy !! Thanks for the recipe !