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Chicken Scaloppini

Oxmoor House
Prep time 10 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
Scallopini are cuts of meat that are pounded thin and then cooked to perfection in about 6 minutes. For a beautifully browned crust, make sure the pan and oil are hot—the chicken should hiss as it hits the pan.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 large egg white
  • 2 teaspoons water
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2 teaspoons olive oil, divided
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 265
  • caloriesfromfat 0.0 %
  • fat 7 g
  • satfat 1.4 g
  • monofat 3 g
  • polyfat 2.1 g
  • protein 37.4 g
  • carbohydrate 10.5 g
  • fiber 0.5 g
  • cholesterol 94 mg
  • iron 1.9 mg
  • sodium 380 mg
  • calcium 38 mg

How to Make It

  1. Place chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

  2. Combine egg white and water in a shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.

  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to a plate; cover and keep warm. Repeat procedure with remaining oil and chicken.

  4. Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.

  5. Serve with: Pan-Roasted Asparagus and Tomatoes

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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