My Chicken Scallopini-Picatta with White Wine, Mushrooms and Capers Sauce

​OK, who doesn’t like scaloppini? (Also known as German schnitzel and carne empanada.) It’s traditionally made with veal and I did not have veal at home the day that I cooked this meal.
 
I also love chicken piccata, so I had an idea and came up with a hybrid. Why don’t I make my own crazy combination; Chicken Scallopini-Piccata. Yeahyyyyyyy!
 
Approximate Prep and Cooking Time: 20-35 Minutes
Approximate Total Cost: $10.75 (or $2.69/person)
Servings: 4
 
Ingredients for the Chicken ($5.45)

2 chicken breast ($3.00)
1 tbsp. Angie's dry rub (to season the chicken and ½ tsp. for the egg wash) (.30)
1 cup of Whole Wheat seasoned bread crumbs (.65)
1/3 cup EVOO to fry each scaloppini; add about 1 tsp. at a time. ($1.00)
2 eggs (.50)

Ingredients for the Wine Sauce ($5.30)

1 tsp. Butter (.25)
1/3 cup white wine ($1.25)
1/3 cup beef stock (.80)
2 tbsp. capers, rinsed (.25)
5 Baby Bella mushrooms sliced ($1.00)
Lemon juice for the egg wash and to squeeze on top before serving (.50)
1 Avocado ($1.00)
Parsley for garnish (.25)

Directions

Cut and pound the chicken between 2 sheets of Saran Wrap until very thin.
Season the chicken well with Angie's dry rub.
Prepare the egg whites, discard the yolk and whisk briefly.
Put the breadcrumbs in a sheet of foil paper large enough to drench the chicken.
Pour 1 tbsp. olive oil in a nonstick skillet.
Drench the chicken in the egg white, then in the breadcrumbs and again in the egg white, finally, when the oil is hot, sauté the chicken until golden.

When all the chicken is done, add to the nonstick fry pan the sliced mushrooms and sauté until golden. (Add more oil if needed)
Add the white wine, beef stock and bring it to a boil. Turn it off and add the rinsed capers and 1 tsp. butter. Whisk.

If you prefer a thicker sauce, just add 1/2 tsp of cornstarch mixed with a bit of water to form a paste and add it to the sauce then bring it to a light boil.

HACK: To keep with the theme, serve with avocado, a green salad and/or whole wheat thin spaghetti sauté in olive oil with garlic. Remember to squeeze lemon juice on top.