Oh, hello there, my fellow food enthusiasts! Today we have a super scrumptious recipe to share with you all, a dish that is sure to make your taste buds dance with joy. Yes, you guessed it right, it’s a Lemon Chicken Cutlets recipe we’re talking about. And don’t worry, we’ve got you covered with two mouth-watering versions of this classic dish. So, let’s get started!
Baked Lemon Chicken Cutlets
First up, we have a delicious gluten-free version of the Lemon Chicken Cutlets, that’s perfect for those with special dietary needs.
Ingredients
- 6 boneless, skinless chicken cutlets
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow dish, mix together the almond flour, salt, pepper, garlic powder, and paprika.
- Dip each chicken cutlet into the flour mixture, pressing the mixture onto both sides.
- Place the chicken onto the prepared baking sheet and drizzle each cutlet with olive oil.
- Bake for 20-25 minutes, or until the chicken is cooked through.
- In a small bowl, mix together the lemon juice and zest.
- Once the chicken is cooked, transfer it onto a serving platter and pour the lemon juice mixture over the chicken.
- Serve hot and enjoy!
Lemon Butter Chicken Cutlets
Now, for those who prefer a classic lemony taste with a buttery twist, we have a delicious recipe that’s sure to satisfy your cravings.
Ingredients
- 4 boneless, skinless chicken cutlets
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 1 tablespoon chopped fresh parsley
Instructions
- On a plate, mix together the flour, salt, and pepper.
- Dip each chicken cutlet into the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the remaining butter over medium heat.
- Add the lemon juice and chicken broth, and stir to combine.
- Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
- Return the chicken to the skillet and spoon the sauce over it.
- Garnish with chopped parsley and serve hot.
We hope you enjoy these Lemon Chicken Cutlets recipes as much as we do! Don’t forget to let us know in the comments which one you liked the most. Happy cooking!
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