Chicken cutlets with lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves, skinned and boned | |
| 1 | Egg | |
| 1 | pinch | Ground red pepper |
| ½ | cup | Wheat germ |
| Non-stick vegetable cooking spray | ||
| 1 | tablespoon | Unsalted margarine |
| 3 | tablespoons | Lemon juice |
Directions
Lemon slices Fresh parsley, chopped Place the chicken between two pieces of waxed paper and flatten to ½ inch thickness. Mix egg and red pepper. Dip each piece of chicken in egg mixture and coat with wheat germ. Coat a large skillet with vegetable spray. Place over medium-high heat; melt margarine. Add chicken and cook for 3 to 4 minutes on each side.
Remove to serving platter; keep warm.Pour lemon juice in skillet; cook over high heat for 1 minute, stirring constantly. Pour juice over chicken. Garnish with lemon slices and/or parsley.
Makes 4 servings.
[COOKING LIGHT Spring 1986]
Posted by Fred Peters.