Lemon Chicken Cutlets

By sugarbear

Makes 6 servings

Ingredients

• For the chicken:
• 6 boneless skinless chicken breasts, sliced horizontally or pounded thin (scaloppini-style) to 1/2-inch thickness
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup Italian bread crumbs
• 2 eggs, beaten
• Olive oil
• Vegetable oil
• For the sauce:
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 1 stick butter
• Juice of 1 lemon
• 1 tablespoon chopped `summer savory
• 2 tablespoons heavy cream

Preparation

Step 1

1. Heat oven to 350 degrees.

2. For the chicken breasts, using a cast-iron skillet, heat pan to medium-high heat. Add about ¼ cup olive oil and ¼ cup vegetable oil and heat.

3. Meanwhile, lightly season chicken breasts with salt and pepper. Dredge in the egg, the flour mixture, the egg again, and finally the bread crumbs. Shake off excess.

4. Lay chicken in pan and cook for 4 minutes on each side. Cook in batches as needed; chicken should have enough room in pan that the pieces don’t touch each other. Remove chicken from pan and lay on baking sheet. Repeat with remaining chicken pieces as needed.

5. In a separate pan, heat to medium-low. Add 1 tablespoon of the butter and the shallots and garlic. Squeeze in lemon juice, summer savory and remaining butter. Whisk to bring together. Add heavy cream, and stir to combine.

6. Spoon ½ of the sauce over chicken breasts and bake for 5 minutes. Re-move and serve with remaining sauce.