1 egg
1/2 cup Lea & Perrins® The Original Worcestershire Sauce
1/2 cup seasoned breadcrumbs
1 Tbsp. fresh rosemary, chopped
4 boneless, skinless chicken breast, scaloppini-style
1/4 cup lemon juice
2 Tbsp. butter
- Beat together egg and 2 Tbsp. Worcestershire Sauce, and pour into shallow plate or bowl. Mix together rosemary with breadcrumbs, and pour into shallow plate. Dip chicken into egg mixture, then breadcrumb mixture, turning until well-coated.
- In a large skillet, generously sprayed with nonstick cooking spray then placed over medium heat, brown chicken for 2 to 3 minutes each side, or until golden brown and cooked through. Remove from heat and set aside.
- In a medium saucepan over medium heat, mix together remaining 6 Tbsp. of Worcestershire and lemon juice, stirring frequently. When bubbles form, remove from heat and stir in butter, until slightly thickened. Spoon sauce over chicken and garnish with lemon zest.
Tips
- Ask the butcher for chicken scaloppini. If not available, cut chicken breast in half diagonally. Place between 2 sheets of plastic food wrap and pound chicken into even thin pieces with a meat tenderizer or rolling pin.
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