12 chicken cutlets
Salt and pepper
1/3 C. all-purpose flour
1 C. milk
1 1/2 C. unseasoned bread crumbs
1 1/2 T. fresh lemon peel
1 stick butter, approximately
1 C. dry white wine
1 1/4 C. chicken broth
1/3 C. fresh lemon juice, or to taste
2 t. cornstarch mixed with 1 T. water
Season cutlets with salt and pepper. Dredge cutlets in flour, shaking off any excess.
Mix milk and egg together in a shallow dish. Set aside.
Combine bread crumbs and lemon peel on a sheet of wax paper.
Dip floured cutlets into milk mixture allowing excess to drain off and coat both sides with bread crumbs.
Heat oven to 150 degrees, or its lowest setting. Cover a cookie sheet with paper towel.
Melt 2 tablespoons butter in a large skillet and cook cutlets on both sides over medium heat until done, about 8 minutes total, adding butter as necessary. When cutlets are cooked, place them on the cookie sheet and put in the oven.
Add wine to skillet and boil until the alcohol burns off, approximately 2 minutes. Lower heat, add chicken broth and lemon juice, scraping up any bits sticking to the bottom, and simmer 5 minutes.
Combine cornstarch and water, stir into sauce and continue cooking until thickened. Season with salt and pepper to taste. Pour sauce over cutlets and serve.
Makes 6 servings.
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