If there's one thing I'm sure of, is that pretty much everyone, kids and adults alike, just simply can't turn down a golden brown, crispy chicken cutlets, so for that reason (I do prioritize my sanity most days) they are on the dinner table often because I know, everyone will happily eat them without complaining which makes the dinner time experience that much nicer. Italians love cutlets and there was no shortage of them on the table pretty much every time we went out to dinner, and for good reason, they are simple yet irresistible and it's the kind of thing you can easily fall back on when a menu feels intimidating or overwhelming and you'll never regret your decision to order a cutlet. When I want to elevate a cutlet I will usually serve it with a salad and drizzle the whole thing with the most tangy lemon dressing (and my kid can simply eat the cutlet by itself very happily) or, in this luscious lemony butter sauce that quite frankly it's so good I could eat it with a spoon. So next time you find yourself Ian a dinner pickle, fry up some of these cutlets and make a pan sauce to go with and I promise you, it will become a staple in your household like it is in ours!
RECIPE:
4-6oz Chicken Breast, thinly pounded
2 Eggs,
1/4 cup of Milk
1/2 cup of Parm, divided
1/2 cup of Plain Bread Crumbs
1/2 cup of Extra Light Olive Oil
1 Tbsp of Extra Virgin Olive Oil
1 Shallot, minced
1 cup of Chicken Stock
1/4 cup of Lemon Juice or 3 Tbsp of you don?t want it as lemony
2 Tbsp of Cho...