CHICKEN SCALOPPINE WITH LEMON GLAZE

CHICKEN SCALOPPINE WITH LEMON GLAZE image

Yield 4 servings

Number Of Ingredients 15

4 boneless skinless chicken breasts
2 tablespoons Dijon mustard
2 eggs
1 cup panko
1/4 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1-2 tablespoons olive oil (for frying)
Lemon Glaze:
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt
2 tablespoons capers
4-5 thin lemon slices
fresh parsley, chopped

Steps:

Butterfly chicken breasts and then pound to about 1/2 inch thickness. Set aside. In a small bowl or shallow dish, whisk together mustard and eggs; set aside. Combine the panko with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts first in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing down 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 it is n o longer pink inside; remove and transfer to a plate to keep warm. For the glaze; in the same skillet add in the broth, lemon juice, 1/4 teaspoon salt and capers; bring to a boil scraping any brown bits from the pan. Add in the lemon slices and parsley; mix to combine for about 1 minute. Spoon the glaze over chicken and serve.