TITLE: Lemon-Chicken Schnitzel
PREP TIME: 20mins
2 tbsps olive oil 1 lemon (juice & zest) 2 skinless, boneless chicken breasts halved and pounded thin 5 tbsps butter ½ cup flour ¼ cup chicken stock ½ teaspoon minced garlic optional Seasoning & Spices (to taste)
In a large non-stick skillet, heat 1 tbsp olive oil with 2 tbsps butter over medium-high heat. Place the flour in a shallow bowl; add spices and season with salt. Dredge 2 chicken breasts in the flour, shaking off any excess. Fry until just cooked through, about 3 minutes on each side. Transfer to a paper-towel-lined plate and keep warm. Add the remaining 1 tbsp olive oil and 2 more tbsps butter to the skillet and cook the remaining 2 chicken breasts as above. Transfer to the plate. Whisk the remaining 1 tbsp butter, add the lemon juice into the pan and cook until just browned, about 5 minutes. Add in the stock and bring to a simmer. Pour the lemon-butter sauce over the chicken. Serve this yummy chicken dish with some Butter-Parsley Potatoes and thank AQBlogs later!
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