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Lemon-Sage Chicken Cutlets Recipe

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This recipe for Lemon-Sage Chicken Cutlets, by , is from The Keays-Homer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Taylor Heinrichs

Category:
Category:

Ingredients:  
Ingredients:  
2 large skinless, boneless chicken breasts
Salt and pepper to taste
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
4 sprigs of sage, leaves only – if I have the big leaves, I use just one per chicken. If I have the smaller leaves, I use 3-4 leaves per chicken. Or more. It’s just a matter of what I have.
1/2 cup dry white wine
3/4 cup chicken broth
1 to 2 tablespoons unsalted butter

Directions:
Directions:
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 on top of the sage leaves, 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.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This one is a favorite. I have a funny story about this one. When Justin and I were first dating, I wanted to impress him with my cooking skills. So I used large sage leaves and very precisely centered each leaf on each chicken breast before pan frying so that when you plated the dish, you had a beautiful sage leaf down the center of your chicken breast. After I made Justin his plate, I went in the other room to do something. When I returned, I found Justin by the trash can, very delicately peeling off each sage leaf and tossing it into the trash. I said “What are you doing?” He said “I’m peeling off the bay leaf. You’re not supposed to eat them.” I couldn’t believe it. After all the hard work to place each sage leaf so precisely so that the dish would be pretty. “They’re not bay leaves. It’s sage. The recipe is lemon-sage chicken. Not bay leaf chicken.” Insert eye roll.

 

 

 

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