Sauteed Chicken Cutlets (#12) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Flour,
1 tbsp: Olive oil,
1/2 tsp: Salt,
1 tbsp: Butter,
x Freshly ground black pepper,
1 tbsp: Chopped fresh parsley,
4 each: Boneless, skinless chicken
x Thin slices of lemon,
. breast halves, 1-1/4 lbs.
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 "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-09-95
Source from luhu.jp
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 "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-09-95
Source from luhu.jp
Tags
Poultry