Lemon Chicken Scaloppine Recipe for Dinner

Last night for dinner I made Lemon Chicken Scaloppine.  The crispy chicken is drizzled with a lemony sauce that is dotted with bursts of capers.  There is nothing in the world like watching the boys tuck into dinner and actually forget to talk. 

You can buy chicken cutlets, but it’s cheaper to pound out your own.  The trick is to rinse the chicken and leave it wet, and pop it right into a gallon sized zip top bag.  Then all you do is use a meat mallet or something wide and flat and hit the chicken straight on; this way it will not tear.  Just stop every few strikes and feel for evenness.  

I added more capers than the recipe called for, and having used all the chicken broth to make the rice, used vegetable broth that happened to be on hand.  I had a fresh lemon, so used half of that, and sliced the other half for the water glasses.  Who says Monday dinner can’t be pretty?

On the side were rice (to catch the extra sauce), a fruit salad, and a dinner salad.  For dessert there were leftovers of No Bake Peanut Butter Squares, and Pecan Banana Coffee Cake (minus the glaze).  But what did I find my children eating?  The last 2 pieces of chicken.  It’s that good.

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