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Chicken Cutlets Meuniere Recipe

   
 

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     Chicken Cutlets Meuniere

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 boneless, skinless chicken cutlets
1 cup flour (or cornmeal)
oil or clarified butter
1-2 tbsp butter (optional)
1 tbsp fresh lemon juice
2 tbsp minced parsley
salt
black pepper
 

Instructions
-heat 12-inch skillet (preferably nonstick) over medium-high heat for about 2 min. -While heating, sprinkle chicken with salt and pepper and place flour on a plate
-Place oil (or clarified butter) in skillet (to a depth of 1/8 inch and turn heat to high. -When oil is hot, dredge cutlets in flour, turning a few times and pressing down so they are well covered. -Add chicken to pan, cook until nicely brown (3-4min), then turn -Cook 1-2min until chicken is firm to the touch (lower heat if coating begins to scorch)
-meanwhile, if making brown butter, place 1-2 tbsp butter in small pan over medium heat and cook until nut-brown
-when chicken is done, drain it briefly on paper towel, then transfer to warm plate -drizzle with lemon juice and top with half the parsley -at the last minute, pour browned butter over chicken and sprinkle with remaining parsley.


Originally Submitted
1/26/2012





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