-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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