Pan-Fried Chicken Cutlets with Lemon and Herbs
Juicy pan-fried chicken cutlets in a bright citrus sauce — a quick, satisfying dinner.
Cooking method
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Step 1:
Rinse the chicken breasts and pat them dry.
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Step 2:
Slice each breast lengthwise into two thin cutlets.
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Step 3:
Mix the flour with the ground black pepper and salt.
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Step 4:
Dredge the cutlets in the seasoned flour on all sides.
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Step 5:
Heat the olive oil and butter together in a skillet.
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Step 6:
Fry the cutlets for about 7 minutes per side, until golden brown.
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Step 7:
Transfer the cutlets to a plate.
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Step 8:
Rinse the parsley and chop it finely. To serve, spoon the sauce over the chicken cutlets.
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Step 9:
Make the sauce: pour the lemon juice and broth into the same skillet you fried the chicken in, bring to a boil, and simmer, stirring, for 1 minute. Stir in the chopped parsley, mix well, add the butter, and take the skillet off the heat.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Chicken broth - 19 kcal/100g
