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.
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
How to Make It
Place chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
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.
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.
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.
Serve with: Pan-Roasted Asparagus and Tomatoes
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