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

"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!"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Student of JESUS photo by Student of JESUS
photo by jadique photo by jadique
photo by Satyne photo by Satyne
Ready In:




  • In a small bowl or shallow dish whisk together mustard and eggs; set aside.
  • Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
  • 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.
  • Heat the olive oil in a skillet over medium heat.
  • 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.
  • 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.
  • Add in lemon slices and parsley; mix to combine for about 1 minute.
  • Spoon the glaze/sauce over chicken.
  • Delicious!

Questions & Replies

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  1. Shasta613
    Really, really tasty. I implemented some of the (minor) tweaks suggested, all of which I recommend: I used panko crumbs, doubled the sauce, thickened with some cornstarch & water, and added capers. Definitely easy to make but notwithstanding how easy it was, I'd say it's company worthy. I'm a big fan of this recipe.
  2. noway
    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.
  3. 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 !
  4. Penbar1
    FANTASTIC! Made this chicken last night for 7 of my family & friends & it was a huge hit! Everyone called today still raving & asking the recipe. At first tasting the lemon glaze I thought yikes its so tart it may be too much but it was perfect. I used all natural chicken breasts & they cut with a spoon they were so tender. The mustard adds taste texture & holds the bread crumbs (used Italian more added flavor). Also used capers which adds depth to the dish. Beware I made quite a bit extra chicken thinking I would have leftovers for the week...not so people were pigging be sure to make more than you think you might need!
  5. Mrs. Atkins
    This was absolutely delicious. I used leftover chickpea chips instead of breadcrumbs because I am gluten-free and try to avoid wheat and corn-based products. Next time I will grind them up finer in my food processor now that I know I like the taste. I agree, I will double the sauce next time as well because there was hardly any left in the pan to pour over the chicken after I cooked it. That may be because I "halved" the recipe for two chicken breasts, however. Pretty easy to make. I especially like that it mostly uses ingredients I already have in the kitchen and pantry as opposed to having to shop for a bunch of things. Will definitely add this to the rotation of dishes i will cook again. Thank you!


  1. JustKatHere
    Very tasty. However, I used Better than Bouillon Chicken base - as it has no MSG and I also used Mrs. Dash Original Seasoning in place of the seasoning Salt - which is notorious for having MSG - where Mrs. Dash does not and I like the added flavors of the additional spices. Also - I baked in it my NuWave Air Fryer for 10 minutes instead of frying it a skillet. I did however follow the other reviewers suggestions and doubled the sauce. Served it over mashed potatoes and it was a big hit. Will definitely make this again.
  2. barbdigi
    Very tasty and it is full of citrus tangy flavor. I added no salt spicy herbs mixed with water instead of chicken broth since it wasn't in my pantry but it came out real delicious. It also reduced sodium that way.
  3. Mary K. W.
    What a great treat! Too bad I didn't follow the other recommendations and double the sauce ... that's a must, in my opinion. We all loved it and this will definitely go in my 'be sure to make again' book. I did omit the capers, however. I was afraid that it might deter some of the family, but I will probably try with the capers at some future time. Thanks for a GREAT recipe! Updated 5/30/10 -- I sometimes substitute white wine for the chicken broth ... that also works great.
  4. JenniferB_RN
    This was great, although I changed it a lot (simply due to laziness and alternate ingredient availability). I didn't have capers, so I left them out. I used boneless skinless chicken thighs instead of breasts, and I didn't fry. I think the Dijon mustard with the egg is the secret! I prepared the chicken per the instructions and baked at 400 degrees, after first drizzling the bottom of the pan and the tops of the chicken with a little olive oil. I made the sauce in a small saucepan on the stove, using a little garlic-infused olive oil to mimic the pan method. My husband gobbled it up last night, and he took leftovers for lunch. He just sent me a text that said, "I could eat this all day!" Great recipe, will make again!
    WOW. Just, Wow. I made this with vegetarian chik'n (Quorn brand, it's almost exactly like chicken in taste and texture) and it was delicious! I made some changes besides that: I used an egg white instead of a whole egg (to cut calories and cholesterol), I didn't have poultry seasoning so I used some other spices instead (same ones in the store bought mix), and instead of chicken broth I used veggie. The glaze was WAYYY too salty, so I added some water and sugar to balance the flavor along with some cornstarch dissolved in water. I will DEFINITELY be making this again and sharing this recipe with my vegetarian friends. Thanks, KittenCal!!



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