Chicken Scaloppini

Chicken Scaloppini Recipe
Oxmoor House
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.

Yield:

4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional 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

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

Preparation

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.

Serve with: Pan-Roasted Asparagus and Tomatoes

Note:

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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010