Lemon Chicken Cutlets

Make Ahead and Storage

Best eaten at once. Keeps in the fridge for up to 3 days; reheat in a hot oven to crisp the crust.

How to Make Lemon Chicken Cutlets

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1. Put the flour on a plate and the egg white in a shallow bowl. Season the chicken with the pepper.

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2. Dredge each cutlet in the flour, shake off the excess and dip in the egg white.

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3. Heat the oil in a large frying pan over medium-high heat. Pan-fry the cutlets in two batches, 2 minutes a side, until golden. Keep them warm on a plate.

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4. Add the butter, lemon juice, stock and zest to the pan and simmer for 2 minutes, scraping up the browned bits. Return the cutlets, turn to coat and scatter with the parsley.

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Worth Knowing

• Pound the cutlets lightly if they are uneven so that they cook in the same time.
• Keep the oil hot; cutlets in a cool pan soak up fat and turn greasy.
• Do not cover the cutlets while they wait; steam softens the crust.

Serving Ideas

Steamed white rice · Green beans · A cucumber salad

Ingredient Swaps

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Questions About Lemon Chicken Cutlets

Lemon Chicken Cutlets Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.