Lemon Chicken Cutlets With Kyle Maclachlan Recipes

LEMON-SAGE CHICKEN CUTLETS

Steps:

• Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
• Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
• Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
• Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
• Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
• Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

LEMON-CHICKEN CUTLETS WITH KYLE MACLACHLAN

Steps:

• Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
• Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
• Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.

LEMON CHICKEN CUTLETS

Steps:

• Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• Season cutlets with salt, pepper and garlic powder.
• Dredge in flour, shaking off excess.
• In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Remove from pan; keep warm.
• Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
• Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
• Heat to boiling and cook until thickened, about 2-3 minutes .
• Remove from heat and stir in lemon juice and parsley.
• Season with additional salt and pepper, as desired.
• Serve lemon sauce with cutlets.
• Garnish with lemon slices, if desired.

CREAMY LEMON CHICKEN

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

LEMON CHICKEN CUTLETS

Steps:

• Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
• Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.

CHICKEN CUTLET

Steps:

• In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.

CHICKEN CUTLETS WITH BACON, ROSEMARY AND LEMON

Steps:

• Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.
• Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.
• Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.
• Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.