This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.

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  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.

  • Serve chicken with parsley sprigs and lemon wedges.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

861 calories; 55 g total fat; 220 mg cholesterol; 289 mg sodium. 54 g carbohydrates; 37.4 g protein; Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2012
Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall make sure that you season the flour liberally this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven preheated at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did it is great. Thank you for sharing this recipe. Read More
(57)

Most helpful critical review

Rating: 1 stars
04/07/2015
Way too much work for a bland recipe. Read More
(1)
146 Ratings
  • 5 star values: 102
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
10/25/2012
Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall make sure that you season the flour liberally this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven preheated at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did it is great. Thank you for sharing this recipe. Read More
(57)
Rating: 5 stars
10/25/2012
Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall make sure that you season the flour liberally this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven preheated at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did it is great. Thank you for sharing this recipe. Read More
(57)
Rating: 5 stars
08/15/2012
This was absolutely DELICIOUS! From start to finish this took less than an hour- perfect for after work. The key is fresh lemons and fresh parsley. CHANGES: We did melt the butter in the same skillet but poured out the excess oil first. Also threw the parsley in within the last 5 minutes of the chicken simmering. Served with angel hair pasta and made more than enough sauce to coat the pasta. This recipe is a KEEPER. Read More
(40)
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Rating: 5 stars
08/06/2012
This was absolutely fabulous! My daughter said "Mom you are an amazing cook please make this next week" Everyone cleaned their plates! I actually only used one large chicken breast and made 4 cutlets it was perfect for us. Will make again and again! Read More
(25)
Rating: 5 stars
09/25/2012
My children really thought this came from a restaurant. I followed the recipe to the letter and this chicken came out perfectly! Read More
(12)
Rating: 5 stars
04/22/2013
Great taste and easy to make. Made a few minor changes based on some of the reviews. I poured out about 1/3 - 1/2 of the oil before making the 'sauce/gravy' and added an extra 1/2 tablespoon of flour to it. Had a nice consistency. Two cups flour was more than enough next time I'll cut that back to one cup. I may also cut the lemon juice back just a bit. Will be making this again! Read More
(10)
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Rating: 5 stars
05/20/2014
Awesome! I doesn't call for it in the recipe but we decided to cook mushrooms along with the butter and flour. It works as a great addition. Also the sauce that accompanies the chicken is great with noodles or rice. Read More
(8)
Rating: 5 stars
09/10/2012
Just made this for dinner. Picky 6 year old asked if I could make this for dinner every night! It was very good and easy so of course I said YES! I used almost 2 lbs of chicken and found that 2 cups of flour is more than enough. Served it over mashed potatoes or spaghetti - same picky 6yo does not like spaghetti - gotta try to please everyone: ) Read More
(7)
Rating: 5 stars
11/16/2012
To die for! I followed the advice of others and tweaked this a little myself too. I added to the flour: paprika grated lemon and garlic salt. I coated the chicken in flour then egg then flour again. Then I browned it and placed it in a baking dish. I placed lemon slices on the chicken while it baked and meanwhile made the sauce. When I was making the sauce I realized I had the ends of two lemons left with fruit in them so I threw them into the sauce while it cooked. The kids were a little put off by the lemony flavor but my husband and I loved it! Definitely a keeper! Read More
(6)
Rating: 5 stars
01/03/2015
I was impressed with myself! This was an easy recipe and tasted great! I followed the recipe as written. The only thing I tried different was re-coated a couple pieces of chicken in flour again after the egg. Didn't make a difference and couldn't tell which ones I had done it to. Definitely make this again. Read More
(5)
Rating: 1 stars
04/07/2015
Way too much work for a bland recipe. Read More
(1)