Chicken breasts pounded thin, seasoned,
dredged in flour and quickly pan-fried to a delicious golden
crispness, served with a tangy lemon sauce made from the pan
Another delicious recipe from our Family-Favorite
Lemon Chicken Cutlets
- 6 (5-ounce) boneless, skinless chicken
Kosher or sea salt and freshly ground black pepper to taste
Garlic powder to taste
4 tablespoons butter - divided use
2 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth*
1/4 cup fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as
Lemon slices for garnish (optional)
- Place chicken breast halves between sheets
of plastic wrap or waxed paper, and pound with a kitchen mallet
or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic
powder. Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter
and oil over medium-high heat until hot. Cook cutlets on each
side until golden brown, about 5 minutes or until the juices
run clear. Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in
same skillet, add 2 tablespoons flour and cook for 1 minute.
Stir in chicken broth, stirring up any browned bits from the
bottom of skillet. Heat to boiling and cook until thickened,
about 2 to 3 minutes.
- Remove from heat and stir in lemon juice
and parsley. Season with additional salt and pepper, as desired.
Serve lemon sauce with cutlets. Garnish with lemon slices, if
Makes 6 servings.
*I make my own chicken broth by adding
2 teaspoons chicken base to 2 cups hot water. I prefer and use
Redi-Base soup bases available at www.redibase.com.
Cook's Tip: No fresh lemons? Reconstituted
lemon juice can be used as a substitute...but only in a pinch!
Nutritional Information Per Serving (1/6
of recipe): 271.0 calories; 34% calories from fat; 10.3g total
fat; 97.5mg cholesterol; 388.5mg sodium; 460.0mg potassium; 7.2g
carbohydrates; 0.3g fiber; 0.3g sugar; 6.9g net carbs; 35.3g
Copyright Hope Pryor, please see Terms
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