Lemon Pepper Chicken Cutlets


  • 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


  • 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.