Oxmoor House
Prep Time
10 Mins
Cook Time
15 Mins
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

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

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

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!