Ingredients
-
4
-
2
-
1
-
1
-
1/4
-
1/2
-
1/4 - 1/2
-
1 - 2
-
-
1/4
-
-
-
-
-
Directions
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!,Very tasty. However, 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.,This was absolutely delicious. 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!
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Steps
|
1
Done
|
In a Small Bowl or Shallow Dish Whisk Together Mustard and Eggs; Set Aside. |
|
2
Done
|
Combine the Dry Bread Crumbs With Poultry Seasoning, Garlic Powder and Seasoning Salt; Spread on a Piece of Waxed Paper. |
|
3
Done
|
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
Done
|
Heat the Olive Oil in a Skillet Over Medium Heat. |
|
5
Done
|
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
Done
|
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
Done
|
Add in Lemon Slices and Parsley; Mix to Combine For About 1 Minute. |
|
8
Done
|
Spoon the Glaze/Sauce Over Chicken. |
|
9
Done
|
Delicious! |
