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
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)
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 www.redibase.com.
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 CooksRecipes.com.
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