Chicken Cutlets with Lemon Italian Recipe
Every cook needs a versatile dish like this in their repertoire—prepare chicken cutlets to recipe and serve or use this as groundwork for more complex creations. A spritz of fresh lemon gives these cutlets a bit of brightness while keeping things light. Pair with pasta and a crusty baguette.
Serves 4
Ingredients
|
|||||||||||||||||||||||||||||
*About 1 ½ pounds of meat.
Directions
- Using a sharp chef’s knife, cut the chicken breasts in half horizontally.
- Pound the meat to a ¼-inch thickness using a flat-sided mallet, taking care not to over-pound the meat.
- Season cutlets with salt and pepper on both sides. Move to a plate, cover with plastic wrap and refrigerate 2–4 hours or overnight.
- Remove from the refrigerator and bring cutlets to room temperature.
- Blot the cutlets with a paper towel to remove excess moisture.
- Cover a plate with flour for dredging.
- Dredge each cutlet in the flour, shaking to remove excess.
- Heat the oil in a large skillet set over medium-high heat until it begins to sizzle.
- Working in batches, fry 3–4 cutlets at a time until golden, approximately 3 minutes. Turn the meat over and fry for another 2–3 minutes or until cooked through. Adjust heat to prevent burning.
- Remove the cutlets and keep warm in a low oven.
- Add a bit more oil to the skillet and repeat the process until all cutlets are cooked.
- Spritz the cutlets with lemon juice on both sides and plate.
- Decorate with a sprinkling of parsley and lemon wedges.
- Serve immediately.
Preparation Time:
Approximately 20 minutes preparing and cooking with 2+ hours marinating
