Lemon-Parsley Chicken Cutlets
Ingredients
- 2 boneless skinless chicken breasts
- ⅓ cup white wine
- ⅓ cup lemon juice
- 2 cloves garlic minced
- 3 tablespoons breadcrumbs gluten-free if desired
- 2 tablespoons olive oil
- ¼ cup fresh parsley chopped
Instructions
- In a measuring cup, combine the white wine, lemon juice, and minced garlic.
- Place each chicken breast between two sheets of plastic wrap or wax paper.
- Pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
- Lightly coat each flattened chicken breast with breadcrumbs, pressing them gently onto the surface.
- Heat olive oil in a large skillet over medium-high heat.
- Brown the chicken breasts in the hot skillet for about 5 minutes on each side, until they are golden brown and cooked through.
- Stir the wine mixture and pour it over the browned chicken breasts in the skillet.
- Sprinkle chopped parsley over the chicken, then cover the skillet and let it simmer for 5 minutes.
- Serve the chicken cutlets with the pan juices spooned over the top.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these lemon-parsley chicken cutlets with a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied Pinot Grigio to complement the citrusy flavors of the dish.Nutritional Information
Calories: 390 kcal | Carbohydrates: 13 g | Protein: 36 g | Fat: 18 g | Fiber: 1 g | Sugar: 2 g
