Lemon chicken cutlets

  • Time cooking time: 10-15 minutes
  • Yield serves 4


    3/4 cup plain dry breadcrumbs
    2 teaspoons minced fresh basil or 1 teaspoon dried
    1 teaspoon minced fresh thyme or 1/2 teaspoon dried
    2 teaspoons minced lemon peel
    4 skinless boneless chicken breast halves
    salt and white pepper to taste
    2 tablespoons olive oil
    2 tablespoons butter
    4 lemon wedges


    Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
    Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
    In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
    Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges
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