Lemon Dijon Chicken Scaloppine
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 1⁄2 lbs chicken tenderloins, pounded thin
- 4 tablespoons Dijon mustard
- 4 eggs
- 3 cups dry breadcrumbs (not freshly grated)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 -8 tablespoons olive oil (for frying)
-
GLAZE
- 1 cup chicken broth
- 6 tablespoons lemon juice, bottled is fine
- 4 tablespoons capers, with juices
- 1 tablespoon parsley flakes
- 5 tablespoons butter
directions
- In a bowl whisk mustard and eggs.
- In another combine bread crumbs, salt, pepper and garlic powder.
- Dip pounded chx into egg mixture, then in bread crumb mixture, coating well.
- Heat oil (do in 2-3 batches as not to overcrowd pan).
- Cook chicken about 4-5 minutes per side, remove and transfer chicken to platter until all chicken is done.
- In pan mix glaze ingredients.
- Bring to a boil, add chicken and spoonsauce over top to coat and reheat chicken. Serve warm with rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Really great dinner! I did make a few minor changes... such as using Italian seasoned bread crumbs since that's what I have... and I used way way way less than 3 cups of them for 4 large chicken breasts. Also only needed 2 eggs and 2 T dijon and had some left over still. I kept the sauce amount the same to have enough to go with the rice. Love this sauce. Tangy and rich at the same time. I did add a touch of corn starch to thicken it just a bit. I'll be making this one again!
RECIPE SUBMITTED BY
Shabby Sign Shoppe
Wake Forest, 73
<p>I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard.</p>
<p>To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison.</p>
<p>Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites.</p>
<p>Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.</p>