Sauteed chicken cutlets (#12)

4 servings

Ingredients

Quantity Ingredient
¼ cup Flour
½ teaspoon Salt
x Freshly ground black pepper
4 eaches Boneless, skinless chicken
. breast halves (1-1/4 lbs.)
1 tablespoon Olive oil
1 tablespoon Butter
1 tablespoon Chopped fresh parsley
x Thin slices of lemon

Directions

1. Combine the flour, salt and pepper.

2. Dredge the chicken on all sides in the seasoned flour. Shake off any excess.

3. In a large skillet, heat the oil and butter over medium heat.

4. Saute the chicken 8 to 10 minutes,, turning* 2 or 3 times, until golden, lightly crusted, and cooked through.

5. Sprinkle with chopped parsley and garnish with sliced lemon.

TIP: * Use wooden or metal kitchen tongs for turning chicken cutlets. Do not pierce them with a fork, you will release the juices.

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

keyed by iris grayson

Submitted By IRIS GRAYSON On 05-09-95

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