Chicken Cutlets with Lemons and Sage
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 17 G., saturated fats 4 G., proteins 39 G., carbohydrates 23 G., fiber 1 G., cholesterol 175 mg, sodium 142 mg, sugar G.
Calories 430, total fat 17 G., saturated fats 4 G., proteins 39 G., carbohydrates 23 G., fiber 1 G., cholesterol 175 mg, sodium 142 mg, sugar G.
Chicken cutlets with lemons and sage - a detailed recipe.
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.
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:
- 600 g chicken breast fillet
- Wheat flour for breading
- 2 large eggs
- Juice of 1 lemon
- 3 tbsp. l. olive oil
- Leaves of 4 sprigs of sage
- 1/2 cup dry white wine
- 3/4 cup lightly salted chicken broth
- 1 - 2 tbsp (30 g) butter
- Salt and freshly ground pepper
- Lemon wedges, for garnish
We recommend
Cooking the dish according to the recipe:
- Prepare the chicken meat: Cut the chicken breasts into 4 layers, moisten with a little water, and season with salt and pepper. Place the meat between two layers of plastic wrap and pound with a meat mallet to form thin patties about 1 cm thick.
- Prepare the breading mixture: Pour a small amount of flour into the dish and mix with salt. In a separate bowl, beat the eggs with lemon juice.
- Prepare cutlets: Heat olive oil in a large skillet over medium heat. Dredge the patties in flour, then dip them in the egg mixture. Place the patties in the skillet and fry until golden brown, about 2 minutes per side. Then transfer the patties to paper towels. Add the sage leaves to the skillet and fry for about 2 minutes. Transfer the sage leaves to paper towels.
- Prepare the sauce: Discard any remaining oil from the pan. Pour in the wine and chicken broth and cook over medium heat until the liquid is reduced by half, about 5 minutes. Add the butter and melt.
- Transfer the cutlets to a serving dish and sprinkle with fried sage and drizzle with the sauce. Serve the chicken cutlets with lemon wedges and warm pumpkin and wheat grain salad.
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