Lemon-Sage Chicken Cutlets

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
  • Kosher salt and freshly ground pepper
  • All-purpose flour, for dredging
  • 2 large eggs
  • Juice of 1 lemon, plus lemon wedges for serving
  • 3 tablespoons extra-virgin olive oil
  • 4 sprigs sage, leaves only
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1 to 2 tablespoons unsalted butter
  • Warm Farro Salad or other grains, for serving (optional)
Directions

Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.

Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.

Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.

Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.

Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.

Per serving: Calories 430; Fat 17 g (Saturated 4 g); Cholesterol 175 mg; Sodium 142 mg; Carbohydrate 23 g; Fiber 1 g; Protein 39 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Winter Entertaining Guide