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Lemon-Sage Chicken Cutlets Recipe

Lemon-Sage Chicken Cutlets

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on November 04, 2012

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    Delicious!!!!!

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  • on October 02, 2012

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    We Love this recipe, its light, very tasty. We serve it on a bed of rice with Asparagus. Perfect, flavorful, weeknight meal.

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  • on September 04, 2012

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    Pretty good and very easy. I used dried sage and it came out fine. I also thickened the sauce with cornstarch. Will probably make this again.

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  • on March 26, 2012

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    Very good! Lemon flavor was great. I will use more sage next time though. Not sure if I didnt use enough. The sauce was watery and not very thick, I did make it according to the recipe though. Tasty either way, will make again!

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  • on February 19, 2012

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    Quick and easy to make and the chicken was super delicious. I would a bit more lemon to the egg mixture though.

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  • on January 26, 2012

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    Delicious and super-easy to make. The chicken came out juicy and tender. There was just the right amount of lemon flavor-- I'd been concerned it would be too overpowering, but it wasn't.

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  • on January 12, 2012

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    I rarely find a recipe that is completely perfect as written, but this one is! I thought having the egg as the last breading step was going to make the chicken "eggy" but it didn't--great crust, excellent lemon flavoring--would not change a thing!

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  • on December 19, 2011

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    Super easy to make and very good. I made a double batch for a dinner party, so I browned off the chicken and threw it in the oven to finish cooking for about 10 -15 minutes at 350 degrees. Very moist because of the great pan sauce. Worth trying!

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  • on December 06, 2011

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    Very easy to make, and tasty

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