Haus Kat's recipes
lemon breaded chicken cutlets
recipe:
2 large boneless/skinless chicken breast cutlets
Progresso Italian flavor breadcrumbs
2 eggs
flour
juice of 2-3 lemons
coconut oil
1. Use a meat tenderizer mallet to beat each piece of chicken to uniform thickness (about a quarter inch thick).
2. Marinate chicken pieces in lemon juice for about 20 minutes (depending on how strong you want the lemon flavor). Make sure that you use enough lemon juice so that the chicken pieces are completely covered in the lemon juice while sitting in the dish/bowl. I pierce the chicken pieces with a fork so that the lemon juice will really permeate the chicken well. Place the dish in the refrigerator while they marinate.
3. After 20 minutes, remove the chicken from the lemon juice and pat each piece dry on a paper towels.
4. Place three separate dishes near the chicken. Fill the first with some flour, the second with some bread crumbs and the third with the eggs (beaten). Coat each piece of chicken with flour on both sides (it will help absorb the moisture so that the bread crumbs will adhere better), then dip each piece into the beaten egg, then coat each side of each piece with the bread crumbs, being sure to press down heavily with your hand on each piece of chicken so that the breadcrumbs adhere very well.
5. Heat about 3 tablespoons of the coconut oil in a skillet on medium heat and then cook the chicken for about 3-4 minutes on each side.
*I have found that the best way to cook these is to cook them on a low-medium flame so that the chicken cooks through before the breading gets browned too much.
**If you want especially intense lemon flavor, I recommend using the juice of freshly-squeezed lemons rather than the bottled lemon juice. It does make a difference in the flavor. In the past when I had used bottled lemon juice, I could barely taste the lemon flavor in the chicken but when I use the fresh lemon juice then the chicken has a much more noticeable and strong lemon flavor. Also, you don't want to marinade for longer than 20 minutes because that affects the texture of the chicken beyond that and it the acid in the lemon juice may make the chicken have a dry texture.
serves: 2
lemon breaded chicken cutlets
recipe:
2 large boneless/skinless chicken breast cutlets
Progresso Italian flavor breadcrumbs
2 eggs
flour
juice of 2-3 lemons
coconut oil
1. Use a meat tenderizer mallet to beat each piece of chicken to uniform thickness (about a quarter inch thick).
2. Marinate chicken pieces in lemon juice for about 20 minutes (depending on how strong you want the lemon flavor). Make sure that you use enough lemon juice so that the chicken pieces are completely covered in the lemon juice while sitting in the dish/bowl. I pierce the chicken pieces with a fork so that the lemon juice will really permeate the chicken well. Place the dish in the refrigerator while they marinate.
3. After 20 minutes, remove the chicken from the lemon juice and pat each piece dry on a paper towels.
4. Place three separate dishes near the chicken. Fill the first with some flour, the second with some bread crumbs and the third with the eggs (beaten). Coat each piece of chicken with flour on both sides (it will help absorb the moisture so that the bread crumbs will adhere better), then dip each piece into the beaten egg, then coat each side of each piece with the bread crumbs, being sure to press down heavily with your hand on each piece of chicken so that the breadcrumbs adhere very well.
5. Heat about 3 tablespoons of the coconut oil in a skillet on medium heat and then cook the chicken for about 3-4 minutes on each side.
*I have found that the best way to cook these is to cook them on a low-medium flame so that the chicken cooks through before the breading gets browned too much.
**If you want especially intense lemon flavor, I recommend using the juice of freshly-squeezed lemons rather than the bottled lemon juice. It does make a difference in the flavor. In the past when I had used bottled lemon juice, I could barely taste the lemon flavor in the chicken but when I use the fresh lemon juice then the chicken has a much more noticeable and strong lemon flavor. Also, you don't want to marinade for longer than 20 minutes because that affects the texture of the chicken beyond that and it the acid in the lemon juice may make the chicken have a dry texture.
serves: 2