Lemon Dijon Chicken Scaloppine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Delicious flavor, perfect for company, easy enough for everyday. Ingredients:
2 1/2 lbs chicken tenderloins, pounded thin |
4 tablespoons dijon mustard |
4 eggs |
3 cups dry breadcrumbs (not freshly grated) |
2 teaspoons kosher salt |
1 teaspoon black pepper |
1 teaspoon garlic powder |
6 -8 tablespoons olive oil (for frying) |
1 cup chicken broth |
6 tablespoons lemon juice, bottled is fine |
4 tablespoons capers, with juices |
1 tablespoon parsley flakes |
5 tablespoons butter |
Directions:
1. In a bowl whisk mustard and eggs.
2. In another combine bread crumbs, salt, pepper and garlic powder.
3. Dip pounded chx into egg mixture, then in bread crumb mixture, coating well.
4. Heat oil (do in 2-3 batches as not to overcrowd pan).
5. Cook chicken about 4-5 minutes per side, remove and transfer chicken to platter until all chicken is done.
6. In pan mix glaze ingredients.
7. Bring to a boil, add chicken and spoonsauce over top to coat and reheat chicken. Serve warm with rice.
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