Chicken breasts pounded
thin, dredged in seasoned flour and quickly pan-fried to a delicious
golden crispness, served with a tangy lemon sauce made from the
pan drippings.
Lemon Chicken
Cutlets
6 chicken breast halves,
skinless and boneless
Salt and freshly ground
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 as Italian parsley)
Lemon slices for garnish
(optional)
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 to 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.
Makes 6 servings.
Cook's Tip: No fresh lemons?
Reconstituted lemon juice can be used as a substitute.
Nutritional Facts Per Serving:
374.6 calories; 27% calories from fat; 11.5g total fat; 152.1mg
cholesterol; 449.7mg sodium; 700.3mg potassium; 7.2g carbohydrates;
0.3g fiber; 0.3g sugar; 6.9g net carbs; 57.1g protein.
Copyright 1999 Hope Pryor,
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