This recipe was quite similar to a few others that I've recently tried, but it seemed to have that "something extra" that made it stand out. (I'm wondering if it's the addition of the Dijon mustard to the egg mixture?!?) This was an easy meal to throw together...I think I had dinner on the table within about 30 minutes and it's one of those meals that looks like you spent a lot longer preparing it...always a "bonus"!
Chicken Scaloppine with Lemon Glaze
6 boneless skinless chicken breasts; approximately 2 1/2 lbs (pounded to about 1/3-inch thickness) 2 tablespoons Dijon mustard 2 large eggs 1 1/4 - 1 1/2 cups dry breadcrumbs 1/2 teaspoon poultry seasoning (or to taste) ***I didn't have "poultry seasoning", so I just added some marjoram, sage, thyme and rosemary*** 3/4 teaspoon garlic powder 1/2 teaspoon seasoning salt 2 tablespoons olive oil (for frying)
1/2 cup chicken broth (I used a chicken bouillon cube, dissolved in boiling water) 4 tablespoons fresh lemon juice 1/2 teaspoon salt 6-12 thin lemon slices fresh parsley, chopped (to taste)
In a small bowl or shallow dish whisk together mustard and eggs; set aside. In a separate small bowl, combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt. First dip the chicken breasts in the egg/mustard mixture (shake off any excess egg) and then coat evenly/generously with the crumb mixture.
Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm. (I had to use 2 pans and added the browned bits from the second pan to the first pan, after I removed the chicken).
For the glaze: in the same skillet add in the broth, lemon juice and 1/2 teaspoon salt; bring to a boil scraping any brown bits from the pan. Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Source: Adapted from recipe posted on Recipezaar.com