Lemon-Sage Chicken Cutlets (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 large skinless, boneless chicken breasts (about 1 1/4 pounds) |
kosher salt and freshly ground pepper |
all-purpose flour, for dredging |
2 large eggs |
juice of 1 lemon, plus lemon wedges for serving |
3 tablespoons extra-virgin olive oil |
4 sprigs sage, leaves only |
1/2 cup dry white wine |
3/4 cup low-sodium chicken broth |
1 to 2 tablespoons unsalted butter |
warm farro salad or other grains, for serving (optional) |
Directions:
1. Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
2. Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
3. Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
4. Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
5. Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
6. Per serving: Calories 430; Fat 17 g (Saturated 4 g); Cholesterol 175 mg; Sodium 142 mg; Carbohydrate 23 g; Fiber 1 g; Protein 39 g
7. Photograph by Antonis Achilleos
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