How to Cook Italian Butter Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Butterfly the chicken breasts by slicing them in half to make them thinner.

Pound the chicken cutlets thinly, working from the middle outwards.

Season the chicken cutlets with salt and pepper.

Prepare the breading by dunking the chicken in egg wash, letting it drip off, then coating it in flour.

For extra crispiness, dunk the chicken cutlets in the egg wash and flour a second time.

Heat a stainless steel pan over medium heat and add a couple of tablespoons of avocado oil to coat the bottom.

Once the oil is hot, add the chicken cutlets to the pan without the butter initially to prevent burning.

After the chicken is halfway cooked and turns white on the outside, add butter to the pan to brown it.

Flip the chicken cutlets once the butter starts to brown, and add a few more tablespoons of butter for flavor.

Cook until the internal temperature of the chicken reaches 155°F, then add fresh lemon juice over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens