Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)
"This is a wonderful lower-fat restaurant-quality dish that is easy to make, 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 --- this is *very* good!..."
INGREDIENTS
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4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
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2 tablespoons Dijon mustard
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1 large egg (you may need two)
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1 cup dry breadcrumbs
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1/4 teaspoon poultry seasoning (or to taste)
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1/2 teaspoon garlic powder
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1/4-1/2 teaspoon seasoning salt
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1 -2 tablespoon olive oil (for frying)
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1/4 cup chicken broth
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2 tablespoons fresh lemon juice
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1/4 teaspoon salt (can use more to taste)
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4 -5 thin lemon slices
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fresh parsley, chopped (to taste)
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