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

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.

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!

From: Debbie #5

On Sep 2, 2005

Iv'e had this recipe saved for a month now just dying to try it out on my mom on her return visit,we all took part in making this dish,mom mixed the breadcrumb mixture and also the egg/mustard mix and coated the pounded chicken breasts,hubby fried up the chicken and I made the sauce,we three all had a blast in the kitchen making this dish together,Mom and I were laughing our heads off at my hubby for his fear of the capers (he never having ever tried them before) was so afraid of them ruining the chicken but we convinced him they would be great!! I followed directions exactly except I used 4 teaspoons of capers since we only had 3 chicken breast halves. The chicken was very tender,juicy,crispy on the outside,the flavor was exquisitly intense and extremly delectible!!! Lots of MMMM's & Ohhhhh's with each bite!!! This was some seriously devine chicken!!! We all loved it tremendously!! Thank You for this incredibly OUTSTANDING recipe,I will be making this again for sure!!!!! Debbie

From: Lainey6605

On May 7, 2008

This chicken turned out moist and crispy. I used thin chicken breasts, perfect for scalloppine, and they cooked just as directed. I had never mixed egg and mustard but apparently it works and gave the chicken great flavor. I also doubled the sauce and it was good. Next time, however, I would omit the salt in the sauce because it was too salty for us. Thanks for another great recipe!

From: HyeGirl123

On Jan 31, 2006

This recipe was AMAZING!!! My husband (who usually teases me about my cooking) ate 3 servings and kept "mmm-ing" throughout. The food tasted like we were in a fine restaurant. I did double-up on the sauce, and it wasn't too much at all. I also used about half the amount of breadcrumbs and used egg substitute instead of eggs - to cut on the calories. YUM!!! I'll be making this recipe again this Friday - for a dinner party. (can't wait!)

From: lindseylcw

On Apr 2, 2006

Just delicious thank you so much, this recipe has revived my interest in cooking - much to my husbands delight. This sauce would be wonderful on fish don't you think?

From: CountryLady

On Oct 20, 2005

If you like lemon, you must try this dish - its outstanding! I scaled for 2 servings & combined the olive oil with margarine. Since I didn't have poultry seasoning, I used 1/8 tsp sage + 1/8 tsp thyme; I was also forced to use dried parsley. Question from hubby: "What are those little round things on top?" Response" "Capers" Comment from hubby: "Oh ... this is really good" Thanx Kitten for another repeater!

From: luvmybge

On Jul 16, 2006

Holy COW!! Too darn delicious! This was just wonderful. I doubled the sauce recipe for the two of us. I used two huge chicken breast halves that I sliced into 4 pieces and brined. Wow... just SO tender and delicious. I also used a bit of cornstarch as another reviewer mentioned to thicken the sauce a bit. Thanks for a KEEPER! I think this would be good with a sliced pork tenderloin, too. Wow... words just can't describe this dish. You MUST try it. TEN STARS!!!!!!!!!!

From: MrsMM

On Jan 13, 2008

Simply wonderful. Easy to make, easy to eat. I didn't add capers, but I can see how they would add to the taste. I really enjoyed the dijon mustard addition, but ended up throwing out 85% of the mustard/egg mixture- it just wasn't needed. I would probably use one egg, 1 T of dijon next time. Fresh lemon juice was a great addition- I am so glad I didn't use bottled. Was a teensy bit salty, probably my fault, as my poultry seasoning is a little salty on its own. I also added 1/2 tsp of cornstarch to the broth mixture (which I doubled as per another reviewer) just to make it a little bit thicker. Really really nice little dinner. Thanks for sharing.

From: Food Snob ;)

On Feb 17, 2007

We really enjoyed this! The seasoned bread crumbs had a lovely flavor, although I had to do without the garlic powder as I was out. I found the sauce quite lemony, so maybe next time I might reduce the lemon juice just a bit, but that's just my personal preference, my husband loved it as it was. Definitely will be serving to company, and lots more to just our family~ it was very easy and quick to make!