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Lemon Pepper Chicken Cutlets
Ingredients
1 lb thin sliced Chicken Cutlets
1/2 cp Flour
2 tsp McCormicks Lemon Pepper Seasoning
1 tsp Onion Powder
1/4 tsp Sage leaves (optional)
1 Egg
16 oz. College Inn Chicken Broth, divided.
1/2 cup Dry Vermouth, or Chardonnay Wine
3 tbsp Milk
3 tbsp Lemon Juice divided
3 tblsp Olive Oil
1 tbsp Butter
Preparation
In a large flat bottomed bowl wisk Egg, Milk, and 1 tbsp of Lemon Juice.
CutChicken Cutlets into thirds and place in Egg mixture. Let marinate for 30 to 60 minutes.
Mix Flour, Lemon Pepper Seasoning, Onion Powder, and Sage in another flat bottomed bowl.
Dredge Cutlets in Flour and Seasoning mixture.
In a large skillet, over medium high heat, melt Butter in Olive Oil.
When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet to serving dish. Repeat with remaining half of the Cutlets.
Pour Dry Vermouth into skillet and deglaze pan.
Pour 1/4 cup of Chicken Broth into measuring cup that contained the Dry Vermouth. Add about 1 tablespoon of the Flour and Seasoning mixture. Stir well.
Pour remaining Chicken Broth into skillet. Bring to a boil. Add Chicken Cutlets. Cover and simmer for 4 minutes. Remove Cutlets to serving dish.
Give Broth and Flour mixture a quick stir, then pour into skillet. Turn up heat, bring to a boil while stirring briskly until sauce thickens. Add Lemon Juice, stir. Pour Sauce over Cutlets and serve.