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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Serve with: Pan-Roasted Asparagus and Tomatoes

Chef'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.

Cooking Light Fresh Food Fast Weeknight Meals

Ratings & Reviews

Misskittygirl's Review

Misskittygirl
February 11, 2013
Loved it! I finished off my chicken in a 350° oven as they weren't cooked through (they weren't 1/4" thick either, lol). I also deglazed the pan with Vegetable stock instead of chicken as I had Veg stock open. Was great! Husband raved. Served with a parmesan garlic orzo, and green beans almondine. Will for sure make again!

sirrah231's Review

sirrah231
March 28, 2013
This chicken was super easy, super fast, and very delicious. My husband and I are big fans! Served it with the pan-roasted asparagus and tomatoes as suggested in the Cooking Light recipe book. http://www.myrecipes.com/recipe/roasted-asparagus-tomatoes-50400000104944/

incremona's Review

incremona
October 02, 2012
I followed the recipe as written. Very easy to make for a weeknight meal. I served this with Greek Style Green Beans and Couscous Salad. I would make this again!