Lemony Chicken Cutlets + The Story About My Kid!

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often cheaper and juicier.

breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: crushed crackers

Whole wheat is more nutritious; crushed crackers are budget-friendly.

Slice chicken breast to about 1/4 inch thick.

Prepare a dredging mixture with 2 eggs, 1/4 cup milk, salt, and freshly grated parmesan cheese.

Mix plain breadcrumbs with a little salt and additional freshly grated parmesan cheese.

Whisk the egg and parmesan mixture until combined.

Preheat a large skillet with 1/4 cup olive oil over medium heat.

Lightly salt both sides of the chicken breast.

Dip chicken into the egg mixture, then dredge in the breadcrumb mixture.

Let the coated chicken sit for a few minutes to allow breadcrumbs to adhere.

Once the oil is hot, add the chicken cutlets to the skillet and cook until golden brown, about 3-4 minutes per side, ensuring they are fully cooked through.

Remove the cooked cutlets from the skillet and set aside.

Chop 1 shallot and add it to the skillet, cooking until softened.

Add slices of lemon to the skillet to caramelize slightly, then remove excess burnt pieces with a paper towel.

Add 3/4 cup chicken stock (or water with boil down powder and lemon juice) to the skillet.

Squeeze in the juice of 1 lemon and let the sauce reduce by half, about 3-5 minutes.

Add 1 tablespoon of butter coated in flour to the sauce to thicken and add gloss.

Stir in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens