Category: Rosella Rago

Chicken in Lemon Sauce

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It’s no secret that I’m a chicken fan. I can eat chicken every day. Well… most days. But because I like it so much, I also like to look for different ways to enjoy a favorite. This one is a winner! And the whole family loved it which means this dish will enjoy a repeat performance at our house.

Some minor customizations I made were to use my own mix of breadcrumbs which is simple… 4C Seasoned Breadcrumbs, some parmigiano to taste (but not so much that it’s overwhelming), and panko breadcrumbs to give it a little extra texture and crunch. I also followed the recipe and used olive oil to fry them which gives them a gorgeous golden color, but more often than not I use peanut oil for frying because it’s cleaner and burns less than vegetable or corn oil. I also made two pounds of cutlets so I doubled the recipe to make sure there was enough sauce for the cutlets.

Ingredients:

All-purpose flour, for dredging
Salt and black pepper, to taste
1 cup (180 g) plain bread crumbs
1 tablespoon (8 g) grated Parmigiano-Reggiano cheese
2 eggs, beaten
1 pound (454 g) chicken cutlets, thinly sliced
Olive oil, for frying (or any frying oil you’d like)
Butter, for greasing
1 cup (235 ml) chicken broth
½ cup (120 ml) dry white wine, such a Pinot Grigio, or Sauvingnon Blanc
Juice of 1 lemon

  1. Spread the flour in a shallow dish and season with salt and pepper
  2. In another shallow dish, combine the bread crumbs and cheese
  3. Add the beaten eggs to a shallow bowl and place the 3 bowls next to each other
  4. Dredge each of the cutlets in the flour, then dip into the egg, and finally coat in the bread crumbs. Transfer to a plate.
  5. Heat the frying oil, about 1½ inches (4 cm), in a large heavy-bottomed skillet over medium-high heat. Fry the cutlets until golden brown on both sides, 1 to 2 minutes per side.
  6. Preheat the oven to 350°F (175°C), Butter a 13 x 9-inch (33 x 23 cm) baking pan and arrange cutlets in the pan.
    (It’s okay to stack them over each other if you’re making more than the designated pound the recipe calls for.)
  7. Pour the chicken broth, wine, and lemon juice into the pan. Cover with aluminum foil and bake for 10 minutes. Uncover and flip the cutlets over, exposing the moist side. Bake uncovered for an additional 10 minutes. Spoon the pan sauce over the top and serve.