Lemon-Sage Chicken Cutlets

Name: Lemon-Sage Chicken Cutlets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 2 larges eggs; 4 servings All-purpose flour, for dredging; 1 Juice of lemon, plus lemon wedges for serving; 4 servings Kosher salt and freshly ground pepper; 177 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 4 sprigs sage, leaves only; 567 grams large skinless, boneless chicken breasts (about; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Lemon-Sage Chicken Cutlets a try. One portion of this dish contains around 35g of protein, 20g of fat, and a total of 375 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up wine, butter, chicken breasts, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Slice each chicken breast in half horizontally to make 2 thin cutlets.

Ingredients you will need

Chicken Breast

Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Water

Wrap

Equipment you will use

Plastic Wrap

Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.

Ingredients you will need

Lemon Juice

All Purpose Flour

Egg

Salt

Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides.

Ingredients you will need

Olive Oil

All Purpose Flour

Lemon

Dip

Egg

Equipment you will use

Frying Pan

Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes.

Equipment you will use

Frying Pan

Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes.

Ingredients you will need

Sage

Equipment you will use

Frying Pan

Transfer the cutlets and sage to a paper towel-lined plate.

Ingredients you will need

Sage

Equipment you will use

Paper Towels

Pour out any remaining oil from the skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes.

Ingredients you will need

Chicken Broth

Wine

Add the butter and swirl until melted.

Ingredients you will need

Butter

Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce.

Ingredients you will need

Whole Chicken

Sauce

Sage

Equipment you will use

Frying Pan

Serve with lemon wedges and grains on the side.

Ingredients you will need

Lemon Wedge

Grains

Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes.

Ingredients you will need

Red Pepper Flakes

Cherry Tomato

Winter Squash

Olive Oil

Bay Leaves

Barley

Farro

Water

Salt

Equipment you will use

Baking Sheet

Sauce Pan

Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bay Leaves

Pecorino