Lemon chicken! There are so many versions of this dish, and they’re all good. I mean, how yummy does this look?
Here’s all you need to do:
I butterflied the cutlets so they were not too thick. Season with salt & pepper. Dredge cutlets in flour. Heat 1 cup of canola oil in sauté pan. Add cutlets to pan cook about 5 minutes per side (check to make sure cutlets are cooked through). Remove cutlets from pan and place on wire rack. Take the juice from 4 or 5 lemons and add to pan (if there’s more than 1/4 cup of oil left in pan remove excess before adding lemon juice). Add 2 tablespoons of butter, season with salt and pepper and add 1/4 cup of capers to pan. Heat through and return cutlets to pan. Spoon lemon sauce over cutlets to make sure they’re all covered.
I served this last night with Israeli couscous and sauteed broccoli rabe. But rice and a salad would work well too.
Here’s what you need to have on hand:
- Chicken Cutlets
- Canola Oil
- 4-5 fresh lemons, squeezed
- 2 tablespoons of butter
- Salt, Pepper
- 1/4 cup of drained capers