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Nutrition Facts
Serving Size 1 (201g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon seasoning salt
Calories 297
Calories from Fat 70		(23%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 569mg		23%
Potassium 418mg		11%
Total Carbohydrate 21.8g		7%
	Dietary Fiber 1.7g	6%
	Sugars 2.5g
Protein 33.2g		66%
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August1 - 9

Jaudon

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

Recipe #129345 | 35 min | 25 min prep | add private note

⁽¹⁸⁹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jul 11, 2005

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!

SERVES 4 (change servings and units)

Ingredients

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)

LEMON GLAZE

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)

Directions

1
In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3
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
Heat the olive oil in a skillet over medium heat.
5
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
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
Add in lemon slices and parsley; mix to combine for about 1 minute.
8
Spoon the glaze/sauce over chicken.
9
Delicious!

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Featured Reviews for This Recipe

From: Baking Bunny

On Feb 9, 2010

This was very yummy, but it was hard to come up with a nice side dish...I tried a piccata pasta, but the flavors were to similar. Thanks for sharing!

0 people found this review helpful

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From: Eat and be Merry

On Jan 22, 2010

Nice recipe, my "glaze" didn't turn out as such, but rather just chicken & lemon juice, I used a non-stick pan, maybe that was my problem because I was expecting it to be much thicker. Next time I will pound my chicken even thinner tho. Thanks, I'll be making this again.

0 people found this review helpful

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From: Oxford

On Nov 19, 2005

Rare as it is that I give a 5-star review but this is one of them and my wife and children agree. The only thing I would change, and it should not affect the rating, is to double the sauce. The sauce is enough to "glaze" the dish and the breading seems to soak most of it up, but that may be a preference to the author. I did use panko bread crumbs and it worked out great. One other suggestion I'd make is once you pound out the breasts, two breasts take up the entire pan. As for the flavor, it was excellent and I did not find the lemon too strong at all. The texture is crisp and the chicken was juicy. I may add sauteed mushrooms next time. Great recipe.

46 people found this review helpful

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From: TheKatsiki

On Sep 10, 2006

Fantastic. My famil loved it. I agree with another member's comments; double the sauce so that you have more than enough. Also, I have a vegetarian family member so I also made some eggplant and use the sauce on it as well. She raved about it and even asked for the recipe. Thanks for the great recipe - this is a keeper!

10 people found this review helpful

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