I am so sorry that I haven’t been posting a lot of new recipes lately. We have been busy moving into our new apt. in Manhattan. My kitchen is a small city kitchen but I have had no problem cooking in it . It is just a matter of organization and not having a whole lot of people in the kitchen while I cook. I accepted a smaller kitchen because I really liked other things about this apt. It’s all about the compromise, especially in NYC real estate. That being said I am enjoying living in Manhattan for the first time in my life. I have always spent a lot of time here but never lived here before. At this point in our lives we decided it was now or never, so it’s now . Food Shopping is a whole new ball game as pretty much everything gets delivered. Since I really like to see what I’m cooking I often go and pick out everything and it all gets delivered to my doorstep — how perfect!
Anyway this is a new recipe for me and it was in the New York Times last week’s food section and it is a perfect Monday Night Meal. Perfect Weeknight Meal. I served alongside some rice and a green salad with a few tomatoes!
Love Love and very light!
2 Tablespoons Milk — I used Skim Plus or use Whole
1 teaspoon kosher salt plus you may want more for extra seasoning
1/2 teaspoon freshly ground black pepper plus more for extra seasoning as well
1 cup all-purpose flour
1/2 cup olive oil
1/2 cup vegetable oil
4- 6 boneless, skinless chicken cutlets. Buy the thinly sliced ones.
3-6 tablespoon unsalted sweet butter –you can use a little less if you’d like . Start with 3 with the lemons and then don’t add the extra 3 just add 1 or 2 and it should be fine.
1 lemon, thinly sliced seeds removed
freshly squeezed juice of 1 lemon
1/2 cup dry white wine
2 cups chicken stock
3-4 Tablespoons freshly chopped parsley
In a wide shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
In a wide large skillet heat the olive oil and vegetable oils over medium heat until the oil shimmers
Working in batches because we don’t want to overcrowd the pan. Lightly dredge the chicken in flour and shake off any excess. Dip into the egg batter, let excess batter drip back into the bowl and place in the skillet. Fry cutlet, turning once until golden brown on both sides. Adjust the heat so the cutlets cook slowly and evenly with a steady bubbling of oil. I turned after app. 4 minutes. You will be cooking further so don’t worry if not cooked completely through. You don’t want to overcook.
After you finish cooking cutlets and remove to paper towel lined pan, remove the pan from the heat and pour off the oil. Wipe out the pan with a dry paper towel. Return the pan to the heat.
If you’d like to brown the lemon slices you can melt 3 Tablespoons of butter and then scatter the lemon slices turning occasionally until they’re golden and browned around the edges, app. 5 mins. Then remove the lemon slices and set them aside.
Add 3 Tablespoons butter, the wine and the lemon juice and bring to a boil. Boil until the liquid looks a little syrupy, app 3-4 minutes. Pour in the stock and continue to bring to a boil and cook until slightly thickened into a sauce, app. 5 minutes. When you place cutlets back into pan it will thicken more) Taste and adjust the seasonings with lemon, salt and pepper, it should be quite lemony and not super salty. I added a little kosher salt and a little more lemon juice because I had an extra lemon in the house.
Reduce the heat, and tuck the cutlets into the sauce and add the lemon slices and simmer very gently and the chicken pieces are heated through, app. 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley ( which if you’re wondering why they’re not in the picture) I forgot to sprinkle on top!!! Too anxious to taste this I guess. I plated up some rice pilaf and the chicken and placed some lemon slices on top. I served with a green salad but any green vegetable would would be lovely.