Chicken Scaloppine With Lemon Glaze Low Fat And Delicious Recipes

CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)

Steps:

• In a small bowl or shallow dish whisk together mustard and eggs; set aside.
• Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
• 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.
• 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 no 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 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.
• Add in lemon slices and parsley; mix to combine for about 1 minute.
• Spoon the glaze/sauce over chicken.
• Delicious!

CHICKEN SCALOPPINE WITH LEMON GLAZE

Steps:

• In a bowl whisk together mustard and eggs. Set aside.
• In another bowl mix panko, garlic powder and natures seasoning.
• Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres.
• Heat olive oil on medium in a skillet.
• Add chicken and cook 5 minutes on each side or until done, then remove from skillet.
• For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed.
• On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.