Weight Watchers Chicken Scaloppine Recipe
Weight Watchers Chicken Scaloppine Recipe.
A delicious Italian breaded chicken dinner with a lemon glaze.
Made with Dijon mustard, egg, breadcrumbs, poultry seasoning, seasoning salt, garlic powder, lemon juice, chicken broth, and (optional) capers.
An quick and easy skillet meal that’s ready in 35 minutes.
Weight Watchers Points
MyWW Points: 7 Green Plan,
7 Smart Points.
Related Recipes
We have more Weight Watchers Italian Recipes here,
more Weight Watchers Chicken Recipes here,
and more Weight Watchers Dinner Recipes here!
We add new recipes almost every day, so check back often!
We are not affiliated with Weight Watchers/WW in any way. We just like creating healthier recipe options. We do not give any advice on diet or eating habits. Please consult a doctor before changing your diet.
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Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
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Weight Watchers Chicken Scaloppine
Ingredients
- 2 tbsp dijon mustard
- 1-2 large egg
- 4 boneless skinless chicken breast pounded to about 1/3-inch thickness
- 1 cup dry breadcrumbs
- ยผ tsp poultry seasoning or to taste
- ยฝ tsp seasoning salt
- ยฝ tsp garlic powder
- 2 tbsp olive oil for frying
- 1 tbsp capers (optional)
For the Lemon Glaze:
- 2 tbsp fresh lemon juice
- ยผ cup chicken broth
- ยผ tsp salt or to taste
- chopped fresh parsley to taste
- 5 slices fresh lemon
Instructions
- In a small mixing bowl, add eggs and mustard. Whisk together. Save for later.
- In a shallow dish add bread crumbs, garlic powder, poultry seasoning, and seasoning salt, stir to combine.
- Place 1 chicken breast in the egg mix, flip to coat both sides, remove and shake lightly to remove excess, then place in breadcrumb mix press down to secure crumbs, flip and repeat for the other side. Repeat for the rest of the chicken.
- In a skillet, add olive oil and turn heat to medium.
- When skillet is hot, add chicken. Cook approx 5 minutes, flip chicken and cook another 5 minutes, or until chicken is no longer pink and juices run clear.
For the Lemon Glaze:
- Using the same skillet, add lemon juice, chicken broth, salt, and capers. Stir to mix.
- Bring to a boil. Stir and scrape the brown pieces on the bottom of the skillet into the glaze.
- Add parsley and lemon slices, stir to mix in for approx 1 minute.
- Pour the lemon glaze on top of the chicken.
Notes
Nutrition
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!
