Recipe courtesy of Food Network Kitchen
Save Recipe Print
Lemon-Sage Chicken Cutlets
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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.

Warm Farro Salad

Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

Photograph by Antonis Achilleos

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom

Recipe courtesy of Aarti Sequeira

Chicken Tamales

Recipe courtesy of Food Network Kitchen

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken and Crunchy Slaw in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Chicken in Parmesan Chive Cream Sauce

Recipe courtesy of Robin Miller

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Recipe courtesy of Tyler Florence

Tyson Chicken, Pears and Caramelized Pecan Salad

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories