Lemony Chicken Cutlets
Ready In: 26 mins
Serves: 6
Ingredients
- 3 whole chicken breasts (split, skinned, boned, fat removed)
- onion powder, to taste
- kosher salt & freshly ground black pepper, to taste
- 3 lemons, divided
- 1⁄2 cup dry white wine
- 2 large garlic cloves, sliced
- 2 tablespoons fresh basil, chopped
- 1 dash hot sauce (optional)
- 1 tablespoon butter
- vegetable oil
- 2 egg whites, lighly beaten
- 2 teaspoons lemon zest
- breadcrumbs
- 2 sprigs fresh sage
- 2 tablespoons capers, rinsed and drained
- flat-leaf Italian parsley, chopped (garnish)
Directions
- 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.
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