Slice two lemons into thin slices. Zest the remaining one into a shallow bowl big enough to fit one chicken breast. Add the flour, lemon pepper, and salt with the zest and mix together.
Trim the chicken and slice each breast in half to make thin cutlets. Roll them in the flour mixture coating evenly.
Heat a large skillet over medium heat and add olive oil. After the skillet is hot, place the cutlets into the skillet and fry undisturbed on one side for 5 minutes. You may have to do this in two batches, if so, divide the oil between the two. Don’t overlap the chicken! Check the edges to ensure an even golden crispy layer is on the bottom before flipping. Cook for another 5 minutes on this side, then add butter, garlic, and lemon. Once the butter has melted and the garlic is aromatic, add the chicken broth and simmer for about three minutes. If you had to do this in two batches, just add half the butter, garlic, lemon, and broth to each batch.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 156 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 98.9mg||30 %|
|Sodium 450.5mg||16 %|
|Potassium 339.7mg||9 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18.4g|
|Protein 27.8g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 343
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