lunch

Lemon Chicken Cutlets

Name: Lemon Chicken Cutlets
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 teaspoon freshly ground black pepper; 1/4 cup Butter or margarine; 3 tablespoons capers rinsed; 4 boneless skinless chicken breast halves butterflied; Coarse salt to taste; 1/2 cup dry white wine; 1/4 cup all-purpose flour; Juice of 1 lemon; 2 tablespoons extra-virgin olive oil

“Lemon Chicken Cutlets might be just the main course you are searching for. This dairy free recipe serves 4 and costs $1.87 per serving. One serving contains 349 calories, 25g of protein, and 21g of fat. A mixture of wine, coarse salt, capers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. If you like this recipe, you might also like recipes such as Lemon Chicken Cutlets, Lemon-Sage Chicken Cutlets, and Chicken Cutlets With Bacon, Rosemary and Lemon.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pepper0.13 tsp
Butter¼ cup
Capers3 tbsp
Chicken breast halves butterflied4
Coarse salt4 servings
Wine½ cup
Flour¼ cup
Juice of lemonjuice1
Olive oil2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
2
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy.
3
Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more.

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