This is one of my families favorite recipes. It's easy and so tasty. You can also create variations - try substituting white white for lemon. For sides, mushrooms cooked in red wine or a spinach recipe and pasta. Don't over cook the chicken!
Chicken Cutlets Sauteed in Lemon
Based on Carol Barrow's recipe from her time in Tuscany
Serves 4+
Ingredients:
Chicken cutlets (half a large breast per person sliced until 1/3 to 1/2 inch think)
flour (enough to dust both sides of cutlets; whole wheat or all purpose)
salt
pepper
butter (and/or olive oil)
lemon
Directions:
- Prepare your chicken cutlets by slicing in half or thirds depending on thickness of breast. Also cut breast in half lengthwise.
- Salt and pepper the cutlets then dredge both sides in flour.
- Melt butter in large skillet on medium high heat. The amount varies by the number of cutlets. 1/2 stick may be fine for 2 breasts. Just monitor how dry the bottom of the pan is and add more as needed. To make it a little healthier I use olive oil with a few pats (couple teaspoons) of butter for flavor. Because they cutlets are thin they cook pretty fast.
- Watch for the flesh to turn white with just a little pink on top and the bottom side to lightly browned.
- Flip them over for another minute or two. Immediately after flipping squeeze the lemon on the cutlets. I use the juice of one lemon for 2-3 breasts. You don't want to overcook or they will be dry.
- Serve!
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