Yield
6 to 8 servings

How to Make It

Step 1

Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin.

Step 2

Combine flour and salt; dredge cutlets in flour mixture.

Step 3

Sauté cutlets in butter and olive oil 3 minutes on each side or until browned. Pour chicken broth over the cutlets; reduce heat, and simmer until liquid is reduced by half. Add lemon juice and slices. Continue cooking 5 minutes; remove from heat. Stir in chopped parsley. Transfer cutlets to a serving platter, and pour sauce over top. Garnish with lemon slices, if desired, and serve with Glazed Apples.

Oxmoor House Homestyle Recipes

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