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Parmesan Lemon Chicken

The document provides a recipe for Parmesan chicken cutlets that includes ingredients like chicken cutlets, flour, Parmesan cheese, butter, vegetable oil, garlic, chicken stock, white wine and lemon juice. The instructions describe how to season and bread the chicken cutlets with flour and Parmesan before pan frying them and then making a sauce in the same pan with garlic, flour, stock, wine, lemon juice, heavy cream and parsley to serve over the chicken.

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johnmorales1014
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9 views2 pages

Parmesan Lemon Chicken

The document provides a recipe for Parmesan chicken cutlets that includes ingredients like chicken cutlets, flour, Parmesan cheese, butter, vegetable oil, garlic, chicken stock, white wine and lemon juice. The instructions describe how to season and bread the chicken cutlets with flour and Parmesan before pan frying them and then making a sauce in the same pan with garlic, flour, stock, wine, lemon juice, heavy cream and parsley to serve over the chicken.

Uploaded by

johnmorales1014
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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INGREDIENTS

● 6 chicken cutlets
● Kosher salt and freshly ground black pepper, to taste
● 5 ½ tablespoons all-purpose flour
● 7 tablespoons freshly grated Parmesan, divided
● 2 tablespoons unsalted butter
● 1 tablespoon vegetable oil
● 3 cloves garlic, minced
● 1 cup chicken stock
● ¼ cup dry white wine
● 1 tablespoon freshly squeezed lemon juice
● 2 tablespoons heavy cream
● 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

​ Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.


​ PARMESAN MIXTURE: In a large bowl, combine 4 tablespoons
flour and 5 tablespoons Parmesan.
​ Working one at a time, dredge chicken in PARMESAN
MIXTURE until evenly coated.
​ Heat butter and vegetable oil in a large cast iron skillet over
medium heat.
​ Working in batches, add chicken to the skillet in a single layer and
cook until golden brown and cooked through, reaching an internal
temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Reduce heat to medium low.
​ Stir in garlic until fragrant, about 1 minute.
​ Whisk in remaining 1 1/2 tablespoons flour until lightly browned,
about 1 minute.
​ Gradually whisk in chicken stock, wine and lemon juice. Bring to a
boil; reduce heat and simmer, stirring occasionally, until reduced
and slightly thickened, about 3 minutes.
​ Stir in remaining 2 tablespoons Parmesan, heavy cream and
parsley; season with salt and pepper, to taste. Return chicken to the
skillet.
​

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