Chicken Scaloppini with Lemon-Caper Glaze

By Roygon

Ingredients

• 4 Boneless, Skinless Chicken Breast Halves
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• 2 Eggs
• 2 Tbsp Dijon Mustard
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• 1 Cup Dry Breadcrumbs
• 1/2 Tsp Poultry Seasoning
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Seasoning Salt
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• 2 Tbsp Olive Oil for Sautéing
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• 1/4 Cup Chicken Broth
• 2 Tbsp Fresh Lemon Juice
• 4 Tsp Capers
• 1/4 Tsp Salt
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• 4 Thin Lemon Slices
• Fresh Parsley, Chopped

Details

Servings 4

Preparation

Step 1

1) Place chicken breasts between wax paper and pound to 1 cm thickness

2) Whisk Egg and Mustard together in a bowl

3) Spread Breadcrumbs, Poultry Seasoning, Garlic Powder and Salt on Wax Paper

3) Dip Chicken in Egg Mixture and then Breading Mixture

4) Heat half the oil in a pan over MEDIUM HIGH HEAT and add half the Chicken

5) Sauté for 4 minutes per side and remove to warming plate

6) Add oil and sauté the rest of the chicken and remove

7) Add Chicken Broth,d Lemon Juice, Capers and Salt an bring to a boil and scrape up all the brown bits

8) Add Lemon Slices and Parsley

9) Spoon glaze over chicken