Tag Archives: lemon

Lemon Parmesan Chicken Cutlet

We are all looking for new ways to cook chicken! I love working with chicken cutlets because they are thinner which means your cooking time will be less and they are also great for dredging in flour and having a finished dish packed with flavor! This dinner is satisfying and NOT deep fried, so you can feel good about that!

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Lemon Parmesan Chicken Cutlet

4 Chicken Cutlets ( They sell these but you can also take a chicken breast and cut horizontally to have 2 thinner pieces.)

4 Tablespoons extra virgin olive oil

1 cup flour

1 teaspoon garlic salt

1 teaspoon salt and pepper, each

3 teaspoons grated Parmesan

1/2 a lemon, cut into 6 wedges

1/4 cup fresh chopped basil

Pat chicken dry with a paper towel. In a pie dish or deep plate mix together flour, garlic salt, salt, pepper, and grated Parmesan. Take chicken and press into the flour coating both sides well. Keep doing this to each side until flour is completely coated on chicken. This process is called dredging.

Next, heat olive oil nice and hot over high heat in a large sauté pan. Place chicken down in hot oil. Once set down do not move in order to achieve a hard brown crust on each side. Cook for 6 minutes on medium high heat then flip the chicken and cook for another 5-6 minutes on the second side. Squeeze 2 lemon wedges over the chicken and sprinkle some more Parmesan over the top. Transfer to serving plate. Garnish with chopped fresh basil, more Parmesan, and a lemon wedge for each piece.

Serves 4

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Lemon Garlic Summer Salad

 Lemon Garlic Summer Salad

Lemon Garlic Summer Salad

3/4 of a whole box Ditallini, (boil per box directions)
1 1/2 cucumbers, chopped small
1 tomato, chopped
1/2 sweet onion, chopped fine
2 cups fresh spinach, washed and chopped into confetti
1 red pepper
juice of 1/2 a lemon, plus 1 teaspoon lemon zest
2 garlic cloves, minced in a garlic press
3 teaspoons salt
2 teaspoons pepper
2/3 cup italian salad dressing
1 tablespoon olive oil ( to toss pasta in)

Boil pasta per directions on the back of the box, drain and run under cold water to stop cooking, toss in a little bit of olive oil so it doesn’t stick and set aside.

Chop all vegetables and add to pasta. Next, start the dressings, mince garlic cloves in a garlic press so they are very fine and juices come out and toss in pasta, next squeeze lemon and zest the lemon rind and add into the mix, add in italian dressing and mix everything together well.Season with the salt and pepper and toss once more. This salad is best served cold so you can refrigerate an hour before serving or overnight.
This is a wonderful, vibrant summer side! So fresh, so colorful- bring it to share. Serves 12