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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Browned chicken cutlets are flavored with fresh lemon juice, white wine, herbs, and spiked with capers. These simple, delicious cutlets go well with fresh steamed asparagus or saute'd zucchini. 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:
1. Rinse the chicken and pat dry with paper towels.
2. Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.
3. Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.
4. 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.
5. In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame. (DO NOT USE OLIVE OIL).
6. 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.
7. 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.
8. Cook for one (1) minute on each side - DO NOT OVERCOOK. Transfer chicken to paper towels and blot off excess oil.
9. 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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