Chicken Cutlets With Lemon-Wine Sauce
serves 2-4
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1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
4 chicken cutlets, pounded to 1/4-inch thickness
1 lemon, zested and juiced
2 tablespoons olive oil
1/4 cup white wine
1/4 chopped fresh parsley
prep: 10 minutes
total: 25 minutes
medium bowl
meat pounder (or pan)
plastic wrap
grater (or zester)
large sauté pan
tongs
1. Preheat the oven to 200F and put an oven-safe plate on the middle rack to warm.
2. In a medium bowl, mix together the flour, salt and pepper. If the chicken cutlets are too thick, pound them between two sheets of plastic wrap to 1/4-inch thickness. Dredge both sides of the cutlets in the flour and shake off the excess. Combine the lemon zest and juice in a small bowl.
3. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the cutlets. When they're brown on the first side, flip them and brown the second side. (Don't cook them longer than 5 minutes or so; they're done in the time it takes to brown both sides.) Put the cutlets on the oven-safe plate and keep them warm in the oven.
4. Pour off any oil left from cooking the chicken (but don't rinse the pan) and reheat the pan over medium-heat. Pour in the white wine and stir, scraping the bottom of the pan to release the brown bits. When almost all of the wine has evaporated, add the lemon zest, juice and parsley and take the pan off the heat. Spoon the sauce over the chicken and serve.
2. In a medium bowl, mix together the flour, salt and pepper. If the chicken cutlets are too thick, pound them between two sheets of plastic wrap to 1/4-inch thickness. Dredge both sides of the cutlets in the flour and shake off the excess. Combine the lemon zest and juice in a small bowl.
3. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the cutlets. When they're brown on the first side, flip them and brown the second side. (Don't cook them longer than 5 minutes or so; they're done in the time it takes to brown both sides.) Put the cutlets on the oven-safe plate and keep them warm in the oven.
4. Pour off any oil left from cooking the chicken (but don't rinse the pan) and reheat the pan over medium-heat. Pour in the white wine and stir, scraping the bottom of the pan to release the brown bits. When almost all of the wine has evaporated, add the lemon zest, juice and parsley and take the pan off the heat. Spoon the sauce over the chicken and serve.
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