LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
CREAMY LEMON CHICKEN CUTLETS
Here we use crème fraîche, sour cream's richer, less tangy cousin, to thicken the lemony pan sauce. This quick-cooking main is packed with flavor and perfect alongside pasta, rice or bread.
Provided by Laura Kanya
Categories Quick & Easy Chicken Dinner Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Combine paprika, thyme, salt and pepper in a small bowl. Sprinkle over chicken. Place cornstarch in a shallow bowl. Dredge the chicken in the cornstarch, shaking off excess.
- Heat oil in a large nonstick skillet over medium heat until shimmering. Working in batches if necessary, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes. Transfer to a paper-towel-lined plate.
- Add broth, wine, lemon juice, honey and garlic to the pan and cook until reduced by half, about 5 minutes. Reduce heat to low and whisk in crème fraîche (or sour cream). Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley before serving.
Nutrition Facts : Calories 432 calories, Carbohydrate 17 g, Cholesterol 90 mg, Fat 27 g, Protein 27 g, SaturatedFat 8 g, Sodium 253 mg, Sugar 10 g
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
LEMON CHICKEN CUTLETS
Categories Chicken Citrus Poultry Sauté Kid-Friendly Quick & Easy Low Cal Dinner Lemon Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
- Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
LEMONY CHICKEN CUTLETS
Browned chicken cutlets are flavored with fresh lemon juice, white wine, herbs, and spiked with capers. These simple, delicious cutlets go well with fresh steamed asparagus or saute'd zucchini.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 26m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the chicken and pat dry with paper towels.
- Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.
- Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.
- To the chicken add the juice of one (1) lemon, wine, garlic, basil, and hot sauce (optional); marinate in the refrigerator for at least two (2) hours.
- In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame. (DO NOT USE OLIVE OIL).
- Mix together the lemon zest and breadcrumbs on a rimmed flat dish. Remove the chicken breasts from the marinade; dip in the egg whites one-at-a-time and press both sides in the breadcrumb mixture.
- Once the oil is hot, but not smoking, (COOK'S TIP: Flip breadcrumbs in oil; if oil boils violently, it is ready.), add the sage to the skillet and place each chicken breast, one-at-a-time, gently into the oil.
- Cook for one (1) minute on each side - DO NOT OVERCOOK. Transfer chicken to paper towels and blot off excess oil.
- Serve immediately on warmed dinner plates; give each breast a squeeze of lemon juice. Garnish with thinly-sliced lemon rounds; sprinkle capers and parsley over top.
Nutrition Facts : Calories 302.2, Fat 15.6, SaturatedFat 5.1, Cholesterol 97.9, Sodium 211.1, Carbohydrate 7, Fiber 2.8, Sugar 0.3, Protein 32.3
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