Chicken Scaloppine


Comments 85 comments   

Servings: 4
25 mins
10 mins
35 mins
  • 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
  • 1⁄4 teaspoon poultry seasoning (or to taste)
  • 1⁄2 teaspoon garlic powder
  • 1⁄4-1⁄2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil (for frying)
  • 1⁄4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon salt (can use more to taste)
  • 4 -5 thin lemon slices
  • fresh parsley, chopped (to taste)
  • 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!

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