Lemon Baked Chicken Cutlet Recipes

LEMON CHICKEN PICCATA RECIPE

Steps:

• Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
• Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
• In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
• Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
• Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
• Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

LEMON CHICKEN CUTLETS

Steps:

• 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 2-3 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 desired.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).