Lemon Chicken Cutlets

Lemon Chicken Cutlets

  Ready in : 45 mins

Lemon Chicken Cutlets might be just the main course you are searching for. This dairy free recipe serves 4 and costs $1.87 per serving. One serving contains 349 calories, 25g of protein, and 21g of fat. A mixture of wine, coarse salt, capers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. If you like this recipe, you might also like recipes such as Lemon Chicken Cutlets, Lemon-Sage Chicken Cutlets, and Chicken Cutlets With Bacon, Rosemary and Lemon.

Ingredients

pepper

pepper

0.125 teaspoon

butter

butter

0.25 cup

capers

capers

3 tablespoons

chicken breast halves butterflied

chicken breast halves butterflied

4

coarse salt

coarse salt

4 servings

wine

wine

0.5 cup

flour

flour

0.25 cup

juice of lemon

juice of lemon

1

olive oil

olive oil

2 tablespoons

Cooking in Steps

  1. 1
    Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

    chicken breast

    chicken breast

    salt and pepper

    salt and pepper

    whole chicken

    whole chicken

    all purpose flour

    all purpose flour

    wrap

    wrap

    plastic wrap
    plastic wrap
  2. 2
    Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy.

    butter

    butter

    cooking oil

    cooking oil

    frying pan
    frying pan
  3. 3
    Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more.

    whole chicken

    whole chicken

  4. 4
    Remove chicken from pan, and keep warm.

    whole chicken

    whole chicken

    frying pan
    frying pan
  5. 5
    Pour off any excess fat.

  6. 6
    Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes.

    lemon juice

    lemon juice

    butter

    butter

    capers

    capers

    wine

    wine

    frying pan
    frying pan
  7. 7
    Pour over chicken, and serve immediately.This recipe yields 4 servings.

    whole chicken

    whole chicken