Chicken Cutlets with Lemon Parsley Sauce
Ingredients
- 1.5 lb thinly sliced chicken breast
- 2-3 eggs - mixed well
- 1 cup bread crumbs + 1grated parmesan Mixed together or Romano
- Canola oil for frying chicken
- 1/2 stick butter
- 2 cups chicken broth
- 1/2 cup vermouth/dry white wine
- 1 lemon sliced
- Juice from one lemon
- 1/4 cup chopped fresh parsley
- 2 cloves chopped garlic optional
- Salt & Pepper to Taste
Instructions
- Pre-heat oven to 350 degrees F
- Coat each chicken cutlet in egg and then breadcrumbs
- Cook each cutlet in a non stick pan with oil until golden brown and then set aside in a baking dish
- In a saute pan, add butter (garlic if using), chicken broth, vermouth, lemon slices and parsley and bring to a simmer. Pour over chicken breasts. Cover pan with aluminum foil and bake for 40 minutes and then uncovered for an additional 10 minutes.
- Serve with your favorite pasta, rice or salad.
Notes
I like to spoon some of the juice over the chicken as it is cooking.
Oven temperatures vary so remember to adjust the temperature accordingly.
Oven temperatures vary so remember to adjust the temperature accordingly.
Tried this recipe?Let us know how it was!