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Chicken cutlet with Lemon caper Sauce Recipe

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This recipe for Chicken cutlet with Lemon caper Sauce is from Kathleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. baking mix
1/2 tsp. black pepper
1/2 tsp. salt
1 large egg
2 T. heavy cream
8 (4 oz) chicken cutlets
3 T. olive oil
1 lemon, cut into wedges
Directions:
Directions:
Combine baking mix, salt and pepper. Beat egg and cream in another shallow dish. Dip cutlets in egg wash, baking mix to coat. Set on waxed paper.
Heat oil in large skillet over medium high heat. Add 4 cutlets and sear until golden, about 3 minutes peer side. Transfer to platter. Finish other 4 cutlets the same way. Keep cutlets warm in 200 degree oven.
Add 1 c. chicken broth to pan. Bring to simmer and reduce to 1/4 c. Turn off heat, add capers, parsley, alt and pepper and 2 tsp. freshly squeezed lemon juice. Add 2 T. cold butter and whisk until melted. Serve sauce on the side with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is an Adkins recipe using Adkins baking mix. I use regular Bisquick.

 

 

 

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