Lemon Dijon Chicken Scaloppine

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

1. 1

   In a bowl whisk mustard and eggs.

2. 2

   In another combine bread crumbs, salt, pepper and garlic powder.

3. 3

   Dip pounded chx into egg mixture, then in bread crumb mixture, coating well.

4. 4

   Heat oil (do in 2-3 batches as not to overcrowd pan).

5. 5

   Cook chicken about 4-5 minutes per side, remove and transfer chicken to platter until all chicken is done.

6. 6

   In pan mix glaze ingredients.

7. 7

   Bring to a boil, add chicken and spoonsauce over top to coat and reheat chicken. Serve warm with rice.