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The mediterranean ecookbook

Lemon chicken cutlets

Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 4 minutes

Ingredients

  • For the Lemon chicken cutlets:

  • 3/4 cup plain dry breadcrumbs
    2 teaspoons minced fresh basil or 1 teaspoon dried
    1 teaspoon minced fresh thyme or 1/2 teaspoon dried
    2 teaspoons minced lemon peel
    4 skinless boneless chicken breast halves
    salt and white pepper to taste
    2 tablespoons olive oil
    2 tablespoons butter
    4 lemon wedges

    • Directions

    • Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
      Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
      In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
      Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges

    Find it online:

    https://pageturnercookbooks.com/mediterranean