Chicken Scalloppine

I found this on recipezaar and made it over the weekend. I twas fantastic and pretty low in calories, especially considering it is somewhat breaded and an fried.

Ingredients
• 4 4 oz 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
• 1/4-1/2 teaspoon seasoning salt
• 1-2 tablespoon olive oil (for frying)

Lemon Glaze
• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt (can use more to taste)
• 4-5 thin lemon slices
• fresh parsley, chopped (to taste)

Directions
In a small bowl or shallow dish whisk together mustard and eggs; set aside. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhere the crumbs to the breast. 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.

For the glaze; in the same skillet add in the broth, lemon juice and 1/4 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 and serve.

Per serving (calculated by recipezaar), 315 calories, 9.1 fat, 2.0 saturated, 174 cholesterol, 586 sodium, 434 potassium, 21.9 carbohydrate, 1.7 fiber, 2.6 sugar, 34.8 protein.