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Lemon Chicken Scaloppine

Ingredients

1 lb   boneless skinless chicken breast half, or cutlet
2 tbs   dijon mustard
1   egg
1 cup   panko breadcrumbs
1/4 tsp   poultry seasoning
1/2 tsp   garlic powder
1/4 tsp   seasoning salt
2 tbs   olive oil
1 tbs   butter
1/2 cup   chicken broth
1 tbs   capers
1 tsp   cornstarch
2 tbs   lemon juice

Instructions

  • Rinse the chicken breasts (to keep them from sticking) and place in a large zip top bag. Pound ΒΌ" thick.
  • Whisk together mustard,egg,and seasonings in a shallow bowl.
  • Put the breadcrumbs on a plate.
  • Dip the chicken in the egg/mustard mixture then pat into the breadcrumbs.
  • Heat the the oil in a skillet large.
  • Cook the chicken 3 minutes on each side, then transfer to a plate and keep warm (you might have to do this in batches.
  • Wipe out pan.
  • Add the butter, broth, and capers to the pan, bring to a boil.
  • Mix the cornstarch and lemon juice, add it to the pan, and allow sauce to thicken slightly.
  • Spoon the sauce over chicken.

Allergen Alert

  • panko breadcrumbs has Gliadin, Wheat

Use the 'Edit' link above to modify this recipe and avoid these allergens.

Possible Allergens

Highlighted ingredients usually do not contain any of your allergens, however some manufacturers may include them. Just check your brand's ingredient list to make sure.

Nutrition

Prep Time: 0:15 Cook Time: 0:15 Skill Level: Average Cuisine: American Serves: 4 Calories: 386.5 Fat: 16.8g Unsaturated Fat: 10.77g Protein: 42.8g Carb.: 13.6g Sugar: 0.6g Sodium: 471.2mg Calcium: 38mg Fiber: 0.9g

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 Actual / Goal (difference)
Calories 554 / 720 (-166)
  
Carbs 91 / 99 (-8)
Fat 15 / 16 (-1)
Protein 19 / 45 (-26)
Sodium 398mg
Calcium 432mg
Fiber 8g
Sugar 51g
Cholesterol 86mg
Pts 12
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