Italian Chicken Cutlets with Creamy Lemon Herb Sauce
These Italian chicken cutlets are a tried and true method to produce tender and flavorful chicken every time. Serve with this simple lemon herb sauce for an amazing dish.
Equipment
- Stove
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 each eggs, well beaten
- 1 cup breadcrumbs
- 0.25 cup grated parmesan
- 2 tsp dried italian herbs if you don't have italian mixed herbs, you can use dried parsley, oregano, and/or basil
- 1 tsp garlic powder this is for breadcrumb mixture
- 0.5 tsp black pepper
- 0.5 cup canola oil for frying
- 0.75 cup plain greek yogurt
- 1.5 tbsp mayonnaise
- 0.25 cup fresh parsley, chopped
- 2 each lemons, juice and zest
- 0.5 tsp garlic powder this is for the sauce
Instructions
- Prepare chicken cutlets. Lay chicken flat on cutting board and cut in half horizontally. The easiest way to do this is to put your hand flat on the top of the chicken breast to press it firm against the cutting board. With your other hand, cut the chicken in half horizontally with a knife with a sufficiently long blade. To tenderize the cutlets, lay them on your cutting board and cover with plastic wrap. Pound the chicken with a mallet or makeshift tenderizer (e.g. frying pan). Turn the chicken cutlets and repeat the pounding.
- Beat eggs well in one bowl. In separate bowl, mix together breadcrumbs, parmesan, dried italian herbs, garlic powder, and black pepper. To bread the cutlets, dip each cutlet into the egg mixture and allow any excess egg to drip off. Coat each cutlet thoroughly with breadcrumb mixture.
- Heat canola oil in a large frying pan on the stove top. Gently place cutlets in hot oil and cook until deep golden brown - should be about 3 to 5 minutes. Flip cutlets and repeat on the other side.
- Place cooked cutlets on paper towel or wire rack to drain excess oil.
- To make sauce, mix together yogurt, mayonnaise, lemon juice and zest, garlic powder, and chopped fresh parsley. Season with salt to taste. Serve with hot chicken cutlets.