Baked chicken cutlets are a versatile canvas for culinary creativity. They offer a lean, protein-rich base that can be transformed into countless dishes. Today, we’ll embark on a culinary journey that fuses the best of Eastern and Western cuisines, resulting in a dish that’s both familiar and extraordinary.
Ingredients:
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
Image Source: healthyfitnessmeals.com
For the Sauce:
1/4 cup butter
Preparation:
1. Prep the Chicken: Season the pounded chicken breasts with salt and pepper.
2. Create the Coating: In three separate shallow dishes, place the flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, oregano, garlic powder, red pepper flakes, and lemon zest.
3. Coat the Chicken: Dip each chicken breast in the flour, then the egg, and finally the breadcrumb mixture, ensuring it’s fully coated.
4. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
5. Make the Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the chicken broth. Bring to a boil, then reduce heat and simmer until thickened. Stir in the heavy cream, Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
6. Assemble the Dish: Plate the chicken cutlets and drizzle with the creamy lemon sauce. Garnish with fresh parsley.
Total Time: 45 minutes
Serving Suggestions:
Classic Pairings: Serve with roasted vegetables, mashed potatoes, or a side salad.
This dish is a testament to the power of culinary fusion. It seamlessly blends the simplicity of Western cuisine with the aromatic spices and bold flavors of Eastern traditions. Each bite is a journey, taking you from the familiar to the extraordinary. The crispy, golden-brown cutlets are a delightful contrast to the creamy, tangy sauce. It’s a dish that’s both comforting and sophisticated, perfect for any occasion.
