When I visited Italy last fall for a culinary adventure, we ate so many amazing dishes–I wanted to pack them all up into my suitcase. One of my absolute favorites on all of my trips there are the dishes that incorporate lemon. Imagine my excitement when I stumbled upon this chicken recipe, that creates a rich melt-in-your-mouth sauce. With a few tweaks, I’ve made it my own.
This recipe is not clean, but the key to any Italian recipe is using fresh, simple ingredients for a knock-your-socks-off type of flavor.
I promise, everyone you serve it to will want it to become a staple in their diets. I served it to guests last night and ALL OF IT WAS GONE. I thought I had made more than enough for lunch today for both Dane and myself…nope. So there you have it, proof this ‘ish is delish.
You Will Need:
4 chicken breasts, sliced in half to create 8 thin cutlets
gluten free panko crumbs (I like Ian’s and used around 2 cups)
olive oil (to coat the bottom of your pan)
1/2 cup onions, diced
2 gloves of minced garlic
1 tablespoon butter
1.5 cups chicken broth
the juice from 1.5 lemons (grab Sorrento lemons from the store if they’ve got them!)
ground black pepper, salt, fresh parsley (for seasoning)
1. Pour the panko crumbs onto a plate. Crack and beat the eggs in a separate bowl.
2. Take the chicken cutlets and dip them into the egg, then into the panko crumbs. Set aside.
3. Pour your olive oil into a skillet and warm to medium heat.
4. Brown your chicken cutlets in the oil on both sides.
5. When you’ve finished browning your all your chicken cutlets, set aside.
6. In the same pan you used for the chicken, toss in your butter, onions and garlic and turn to low heat for about 3 minutes.
7. Place the chicken back into the skillet.
8. Pour the chicken broth, wine and lemon on top. Sprinkle with salt, pepper and parsley.
9. Cover and let simmer on low for about 1.5-2 hours.
I think this dish would be amazing over angel hair pasta, but I served it alongside some fresh potato salad and it was equally delicious. For a more on-the-go treat, place a cutlet on a baguette with some fresh mozzarella…MANGIA!