Chicken Scaloppine
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 318.1
- Total Fat: 9.9 g
- Cholesterol: 141.3 mg
- Sodium: 1,211.8 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.1 g
- Protein: 21.3 g
View full nutritional breakdown of Chicken Scaloppine calories by ingredient
Introduction
Another recipe I originally saw on recipezaar.com posted by the talented Kittencal. I did reduce the amount of oil from the original recipe. Another recipe I originally saw on recipezaar.com posted by the talented Kittencal. I did reduce the amount of oil from the original recipe.Number of Servings: 4
Ingredients
-
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4 teaspoon seasoning salt
1 tablespoon olive oil
Directions
Whisk together the mustard and eggs and set aside.
Combine bread crumbs, poultry seasoning, garlic powder, and seasoning salt and spread on a piece of wax paper.
Dip chicken breasts first in the egg/mustard mixture. Shake off any excess then coat well with the bread crumb mixture. Press down with hands to adhear the crumbs to the chicken breasts.
Heat oil in a non-stick skillet over medium heat and add the chicken. Cook for about 5 minutes per side or until no longer pink in the middle. Remove and transfer to a warm plate.
Serve with Lemon Glaze recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHERNDIETER.
Combine bread crumbs, poultry seasoning, garlic powder, and seasoning salt and spread on a piece of wax paper.
Dip chicken breasts first in the egg/mustard mixture. Shake off any excess then coat well with the bread crumb mixture. Press down with hands to adhear the crumbs to the chicken breasts.
Heat oil in a non-stick skillet over medium heat and add the chicken. Cook for about 5 minutes per side or until no longer pink in the middle. Remove and transfer to a warm plate.
Serve with Lemon Glaze recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHERNDIETER.
Member Ratings For This Recipe
-
ROTTMOM71
