Italian Bake Fried Lemon Chicken Cutlet Recipe and Cookbook Offer




I have baked my cutlets forever! Always worried about fat and everything else the media tells us. Mom's original way to cook these fried and they taste fabulous.  As time went on we all became so health conscious on frying foods we never made the cutlets like the original recipe just baked. Flavorful and the authentic version once in awhile is going to happen to bring us back to our childhood days when mom cooked and I think it's fine to splurge once in awhile. This is the recipe that she made and will always be loved by all of us in our family. 
I adapted them to the bake version.
For more of mom's recipe you can purchase my cookbook


 A Taste of Love











 Italian Bake Fried Lemon Chicken Cutlet Recipe

Flour
Egg whites beaten
Italian Flavored Bread Crumbs
White wine around 1/2 cup or chicken broth
Fresh Lemon slices
1/4 cup lemon juice
Fresh rosemary, basil, parsley
Butter
Olive oil
Canola oil for frying
Boneless chicken breasts sliced thin ( I used 3 sliced around 1/2 inch thick)

Shake the chicken in a ziplock bag of seasoned flour. I add granulated garlic, salt, pepper and a pinch of cayenne.

Dip each piece of chicken in egg whites then into the flavored bread crumbs.

Place the chicken in a large greased or parchment lined 13 x 9 casserole dish.
Drizzle each piece with olive oil. In a small microwave safe bowl, measure 1/4 cup olive, 2 tablespoons butter, add wine or broth. Heat around 30 seconds in the microwave. Pour around the bottom of the casserole dish. Bake for around 30 minutes at 400 degrees.  Remove from oven. Sprinkle with herbs on the top, add the fresh lemon slices to the top and serve. See below to purchase  A Taste Of Love Cookbook


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1 comment:

Karen (Back Road Journal) said...

Your baked chicken looks great and reminds me of what my MIL used to make…lemony and moist.