Breaded Chicken Cutlets With Lemon Basil Sauce
Ready In: 20 mins
Serves: 5
Ingredients
- 1 lb chicken cutlet
- 1 1⁄2 cups Italian breadcrumbs
- 1⁄4 cup lemon juice, bottled
- 2 large eggs
- 1⁄2 cup milk
- 1 tablespoon basil
- 4 tablespoons butter
- 1⁄4 teaspoon salt
- 2 tablespoons complete seasoning
Directions
- Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
- Season cutlets with complete seasoning on both sides.
- Set aside.
- Mix eggs and milk and put breading in separate plate.
- Put cutlets into milk mixture and bread them so they are fully coated.
- Heat up canola oil or you can use butter in a skillet on medium heat.
- Put cutlets in the skillet and let them start cooking.
- In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
- When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
- Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
- You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.
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