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Chicken Scaloppine With Lemon Glaze

    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
    1/2 teaspoon seasoning salt
    2 tablespoon olive oil

Lemon Glaze:
    1/4 cup chicken broth
    2 tablespoons fresh lemon juice
    1/4 teaspoon salt
    5 thin lemon slices
    2 tablespoons fresh parsley, chopped

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 adhear the crumbs to the breast.

Heat the olive oil in a skillet over medium heat. Add in 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
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 over chicken and serve.