Lemon parmesan chicken cutlets with lemon butter pan sauce
Laura in the Kitchen · ♥ 4.2K likes · 93.4K views · 11 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup plain regular breadcrumbs
- ½ cup light olive oil
- 1 tbsp good olive oil
- 1 cup chicken stock
- 2 tbsp parsley
- chicken breast
Use thin chicken breast, about a quarter inch.
- 2 whole eggs
- milk
- salt
- freshly grated parm
Skip the flour. Mix the eggs, milk, salt and grated parm; whisk.
- fresh parm
Mix plain breadcrumbs with grated parm and a little salt.
Preheat a large skillet with light olive oil for shallow frying. Lightly salt both sides of the chicken.
Dip in egg, dredge in the breadcrumb coating, and let sit a few minutes while the oil heats so the coating adheres.
Fry until golden, turn and cook a few minutes more until fully cooked through; remove and clear the pan.
The cutlet story from Italy
- lemon slices
- 1 whole shallot
Optional: caramelize a few lemon slices for presentation and wipe off the burnt bits, which can be bitter.
- butter
Heat olive oil and a dab of butter; soften the chopped shallot a couple of minutes, caramelizing a bit.
- 1 lemon lemon juice
Add chicken stock and the juice of a full lemon; reduce by half, 3 to 5 minutes.
- 1 tbsp butter
- flour
Coat a tablespoon of butter in a bit of flour and add it with chopped parsley; the sauce thickens and turns glossy within about 30 seconds.
Finishing with floured butter
Return the cutlets to the sauce at the last minute and serve, over rice, angel hair or mashed potato if wanted.
Saucing the cutlets and serving