Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Cutlets With Bacon, Rosemary and Lemon Recipe
    Lost? Site Map

    Chicken Cutlets With Bacon, Rosemary and Lemon

    1/10 Photos of Chicken Cutlets With Bacon, Rosemary and Lemon

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    2Bleu's Note:

    A family favorite and an always requested recipe.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Fry bacon in a large skillet over med-high heat til crisp, about 5 minutes. Transfer with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.
    2. 2
      Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, shake off excess.
    3. 3
      Add butter to reserved bacon fat in skillet and heat. Cook chicken until browned on both sides, about 4 minutes per side. Transfer chicken to plate, leaving fat in skillet. Cover chicken loosely with foil.
    4. 4
      Reduce heat to medium and add garlic and rosemary. Cook about 2 minutes. Add broth and lemon juice, deglazing the pan using a wooden spoon. Simmer until slightly thickened (about 5 min).
    5. 5
      Return chicken and bacon to pan and simmer, turning chicken once until sauce is thick and glossy, about 4 minutes.

    Ratings & Reviews:

    • on July 29, 2009


      I also had to thicken the sauce with some cornstarch. I didn't have any chicken broth, but the glaze from browning the chicken made it very flavorful. Thanks for posting a great recipe. Made for I Recommend.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2009


      Fantastic! I really enjoyed the hints of rosemary and garlic in the sauce, and who wouldn't love the taste of bacon?!! I did save the crispy bacon to top the chicken, instead of putting it in with the sauce. I also thickened the sauce up a tad bit by adding 1 T. corn starch. My family ate every bit of their chicken dinner and loved every minute. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2008


      I absolutely loved this! So full of flavor. The only thing I did different was to add some cornstarch to the broth to thicken it up. Next time I may just add a little more lemon too. This is a great weeknight meal, but is certainly elegant and yummy enough to serve to guests! Thanks so much for this, I will absolutely be making it again soon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Chicken Cutlets With Bacon, Rosemary and Lemon

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 276.2
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 5.7 g
    Cholesterol 91.4 mg
    Sodium 748.2 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.2 g
    Sugars 0.3 g
    Protein 31.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites