4	4-ounce (120 g) halibut steaks

2	large egg whites, lightly beaten

1	cup (46 g) fresh breadcrumbs, seasoned with herbes de Provence (thyme, oregano, rosemary, and basil)

olive oil cooking spray

1	tablespoon (15 ml) olive oil

1	shallot, finely minced

1/2	cup (120 ml) dry white wine

1/4	cup (60 ml) fresh lemon juice

1	cup (240 ml) 98% fat-free, no-salt-added canned chicken broth

1	tablespoon (15 ml) small capers, well rinsed and minced

2	tablespoons (8 g) finely minced flat-leaf parsley

1	tablespoon (9 g) cornstarch, mixed with 1 tablespoon (15 ml) water

1. Lightly rinse the halibut steaks and pat dry with paper towels. Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick. Dip each steak into the beaten egg white, then into the breadcrumbs. Set aside.
2. Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray. Place over high heat and add the halibut steaks. Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork. Remove halibut steaks; keep warm.
3. Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently. Stir in the wine and lemon juice. Cook over medium-high heat until sauce is reduced by half.
4. Add the chicken broth, capers, parsley, and cornstarch mixture. Bring sauce to a boil. Arrange halibut steaks on heated serving plates. Nap each with some of the sauce.