Chicken cutlet

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4

To prepare this recipe, you can pound the chicken breasts ahead of time and store each cutlet in a separate freezer bag for quick preparation. Defrosting instructions are at the end of the recipe. Rub the chicken with a mixture of chopped herbs and lemon zest and pan-fry. Serve two chicken cutlets in a pool of light sauce and on a bed of small salad greens dressed with lemon juice and olive oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 small whole chicken breasts or 2 large*
Extra-virgin olive oil, to drizzle + 2 tbsp.
4 sprigs fresh thyme, leaves picked and finely chopped (about 2 tbsp)
2 tbsp chopped fresh parsley
Juice and zest of 1 lemon
2 tablespoons butter
2 tbsp. premium flour
2 cups chicken broth
150 g of small salad greens

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, lemon juice, salad mix, thyme

Cooking the dish according to the recipe:

Heat a large nonstick skillet over medium heat. Place the chicken cutlets in a shallow baking dish and drizzle with just enough extra-virgin olive oil to coat, about 1.5 tablespoons. Combine the chopped herbs and lemon zest and sprinkle over the chicken. Season with salt and pepper.
Mix everything together with your hands, rubbing the chicken with the spices. Wash your hands with hot, soapy water. Using tongs, place the chicken cutlets in a single layer in a hot frying pan and fry for 3-4 minutes on each side. Cover the cooked chicken loosely with foil to keep it warm, and repeat with the remaining cutlets.

Return the pan to the heat and add the butter. Once melted, add the flour and cook, whisking, for 1-2 minutes until a white roux forms. Stir in the chicken broth. When the sauce thickens and coats the back of a spoon, remove the pan from the heat and turn off the stove.
Toss the salad greens with lemon juice and coarse salt. Drizzle with 2 tablespoons of olive oil and toss again.
To serve, spoon the warm sauce onto a plate and spread it around. Top with a small mound of salad greens and 2 chicken cutlets.

Freezing Tips

Fill four medium-sized food storage bags with a little water. Place one chicken breast in each bag and seal, pressing out any excess air. Pound each breast with the bottom of a heavy saucepan or frying pan until flat, but not too flat. Place them flat in the freezer. If necessary, remove the chops from the freezer and place them in a large bowl in the sink. Run cold water on low and pour the water into the bowl. You'll be surprised how quickly the chops defrost. Once defrosted, remove the bags from the water, pat dry, cut open with a knife or scissors, remove the chops, and fry according to the recipe.