Lemon Dijon Chicken Scaloppine

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 lbs chicken tenderloins, pounded thin
• 4 tablespoons dijon mustard
• 4 eggs
• 3 cups dry breadcrumbs (not freshly grated)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 6 -8 tablespoons olive oil (for frying)
• 1 cup chicken broth
• 6 tablespoons lemon juice, bottled is fine
• 4 tablespoons capers, with juices
• 1 tablespoon parsley flakes
• 5 tablespoons butter

Recipe

• 1 in a bowl whisk mustard and eggs.
• 2 in another combine bread crumbs, salt, pepper and garlic powder.
• 3 dip pounded chx into egg mixture, then in bread crumb mixture, coating well.
• 4 heat oil (do in 2-3 batches as not to overcrowd pan).
• 5 cook chicken about 4-5 minutes per side, remove and transfer chicken to platter until all chicken is done.
• 6 in pan mix glaze ingredients.
• 7 bring to a boil, add chicken and spoonsauce over top to coat and reheat chicken. serve warm with rice.