Sauteed chicken cutlets (#12)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| x | Freshly ground black pepper | |
| 4 | eaches | Boneless, skinless chicken |
| . breast halves (1-1/4 lbs.) | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Chopped fresh parsley |
| x | Thin slices of lemon | |
Directions
1. Combine the flour, salt and pepper.
2. Dredge the chicken on all sides in the seasoned flour. Shake off any excess.
3. In a large skillet, heat the oil and butter over medium heat.
4. Saute the chicken 8 to 10 minutes,, turning* 2 or 3 times, until golden, lightly crusted, and cooked through.
5. Sprinkle with chopped parsley and garnish with sliced lemon.
TIP: * Use wooden or metal kitchen tongs for turning chicken cutlets. Do not pierce them with a fork, you will release the juices.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-09-95