Chicken Scaloppine over Broccoli Rabe

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<p>Chicken Scaloppine over Broccoli Rabe</p>

Photo: Lee Harrelson

A silky white wine pan sauce is served over quick-cooking, breaded chicken cutlets for a satisfying supper that comes together in just 20 minutes. Serve with baby carrots and roasted new potatoes.

4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)


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1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)


Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Created date

August 2004

Nutritional Information

Calories 318
Caloriesfromfat 21 %
Fat 7.4 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1 g
Protein 44.3 g
Carbohydrate 14 g
Fiber 3.9 g
Cholesterol 101 mg
Iron 2.9 mg
Sodium 577 mg
Calcium 102 mg