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Lemon Chicken Cutlets recipe

Lemon Chicken Cutlets.

Chicken breasts pounded thin, seasoned,dredged in flour and quickly pan-fried to a delicious goldencrispness, served with a tangy lemon sauce made from the pandrippings.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Lemon Chicken Cutlets

6 (5-ounce) boneless, skinless chickenbreast halves
Kosher or sea salt and freshly ground black pepper to taste
Garlic powder to taste
All-purpose flour
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 asItalian parsley)
Lemon slices for garnish (optional)

  • Place chicken breast halves between sheetsof plastic wrap or waxed paper, and pound with a kitchen malletor rolling pin until they are evenly about 1/4-inch thick.
  • Season cutlets with salt, pepper and garlicpowder. Dredge in flour, shaking off excess.
  • In large skillet, heat 2 tablespoons butterand oil over medium-high heat until hot. Cook cutlets on eachside until golden brown, about 5 minutes or until the juicesrun clear. Remove from pan; keep warm.
  • Melt remaining 2 tablespoons butter insame skillet, add 2 tablespoons flour and cook for 1 minute.Stir in chicken broth, stirring up any browned bits from thebottom of skillet. Heat to boiling and cook until thickened,about 2 to 3 minutes.
  • Remove from heat and stir in lemon juiceand parsley. Season with additional salt and pepper, as desired.Serve lemon sauce with cutlets. Garnish with lemon slices, ifdesired.

    Makes 6 servings.

    *I make my own chicken broth by adding2 teaspoons chicken base to 2 cups hot water. I prefer and useRedi-Base soup bases available at

    Cook’s Tip: No fresh lemons? Reconstitutedlemon juice can be used as a substitute…but only in a pinch!

    Nutritional Information Per Serving (1/6of recipe): 271.0 calories; 34% calories from fat; 10.3g totalfat; 97.5mg cholesterol; 388.5mg sodium; 460.0mg potassium; 7.2gcarbohydrates; 0.3g fiber; 0.3g sugar; 6.9g net carbs; 35.3gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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