- 2 large lemons
- 1 1/2 lbs chicken cutlets or turkey cutlets or veal cutlets
- fresh ground pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1 large shallot, minced (or 1 tsp minced garlic)
- 1 cup chicken stock
- 2 tablespoons drained small capers
- 3 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley leaves
1Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
2Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
3Salt & pepper each cutlet generously and coat each with flour.
4Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
5Transfer cutlets to warm plate.
6Add remaining oil and repeat with remaining cutlets.
7Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
8Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
9Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
10Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
11Spoon sauce over chicken and serve immediately.
I made this yesterday and I served it with mashed potatoes and asparagus. It was DELICIOUS! It was really easy to make too. Not really low fat though, sorry.