Chicken Scaloppine With Limoncello Sauce

READY IN: 30mins




  • Whisk mustard and egg in a small bowl.
  • Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.
  • Heat oil and butter in a large saute pan on medium-high heat.
  • Dip the breasts in egg/mustard mixture and dredge in crumbs.
  • Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
  • Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
  • Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
  • Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.