Lower Fat Chicken Scaloppine with Lemon Glaze
November 02, 2011
"This is a wonderful restaurant-quality dish that is easy to make and lower fat too! 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. I most always double or triple the glaze ingredients"
- LEMON GLAZE
- Serving Size: 1 (436.7 g)
- Calories 470.4
- Total Fat - 15.7 g
- Saturated Fat - 3.4 g
- Cholesterol - 223.2 mg
- Sodium - 894.4 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 7.2 g
- Sugars - 8.6 g
- Protein - 51.9 g
- Calcium - 117.3 mg
- Iron - 4.5 mg
- Vitamin C - 115.5 mg
- Thiamin - 0.4 mg
In a shallow bowl whisk together mustard and eggs; set aside.
In another shallow bowl combine the dry bread crumbs with poultry seasoning, garlic powder, 1/2 teaspoon each seasoning salt and black pepper and 1/8 teaspoon cayenne pepper.
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 adhere the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in the chicken and cook for about 5 minutes on each side, or until cooked through; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt; bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute, then spoon glaze over chicken.
Tips & Variations
No special items needed.