Chicken Escalopes

• 4 chicken breasts
• 1 egg white
• 10 Tbsp. bread crumbs
• 1 1/4 Tbsp. chopped fresh sage
• salt and ground black pepper
• 2 1/2 Tbsp. walnut oil
• 1/2 c. low-cal mayonnaise
• 2/3 c. natural unset yogurt
• 1 1/4 tsp. grated fresh horseradish
• 2 1/2 Tbsp. chopped walnuts
• lemon slices and chopped walnuts to garnish

1. Pat the chicken dry with paper towel.
2. Whisk the egg whites with a fork until they just begin to froth, but are still liquid. Brush all surfaces of the chicken with the egg whites.
3. Put bread crumbs on a plate and mix in the chopped sage.
4. Season with a little salt and black pepper.
5. Place the chicken, one at a time, into plate of bread crumbs and sage and carefully press this mixture onto the surface of the chicken.
6. Put the oil into a large shallow pan and gently fry the prepared chicken on each side for 5 minutes until they are lightly golden and tender (set them aside and keep warm).
7. Mix all remaining ingredients, except for the garnish, in a small bowl, whisking well to blend the yogurt and mayonnaise evenly.
8. Place the cooked chicken on a serving dish and spoon a little of the sauce over.
9. Serve garnished with the lemon slices and additional nuts.

chicken breasts, egg, bread crumbs, fresh sage, salt, walnut oil, lowcal mayonnaise, natural unset yogurt, horseradish, walnuts, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479718 (may not work)