Chicken Lemon
Juicy chicken cutlets coated in flour and eggs, then fried to golden perfection, finished with a tangy lemon butter sauce for a bright, satisfying meal.
Ingredients
Instructions
- Dip each slice of chicken into flour, then beaten eggs.
- Fry in hot peanut oil until browned on both sides.
- Remove chicken from pan and drain on paper towels.
- In the same pan, add chicken broth, butter, and lemon juice, and cook until sauce is slightly thickened.
- Serve chicken with the lemon butter sauce.
Tips & Substitutions
For a crispier texture, ensure the oil is hot before frying the chicken. You can substitute the peanut oil with canola or olive oil if needed. If you prefer a lighter version, consider using whole wheat flour instead of all-purpose flour. Adding a touch of garlic powder or dried herbs to the flour can enhance the flavor. This recipe is similar to American recipes that focus on simple yet delicious flavors.
Serving Suggestions
This Chicken Lemon dish pairs beautifully with steamed vegetables or a fresh salad for a light meal. Serve it over rice or pasta to soak up the flavorful lemon butter sauce. For a heartier option, consider pairing it with mashed potatoes or crusty bread. A crisp white wine would complement the dish nicely, enhancing the citrus notes.
Storage & Reheating
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Cover with a lid for even heating. Alternatively, you can microwave it on low power, stirring occasionally to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Lemon contains roughly 999 calories, with 6g protein, 68g carbohydrates, and 79g fat. It is a good source of protein (12% of the Daily Value), calcium (12% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 1974mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of cutlets?
Yes, chicken thighs can be used; they will provide a richer flavor and stay moist during cooking. Just ensure they are cooked through to an internal temperature of 165°F. Thighs may take a few minutes longer to fry compared to cutlets.
Can I make this dish ahead of time?
You can prepare the chicken and sauce ahead of time and store them separately. Just reheat the sauce and warm the chicken before serving. For the best results, it's recommended to fry the chicken just before serving to maintain its crispiness.
What can I do if I don't have lemon juice?
If you don't have lemon juice, you can use white wine vinegar or apple cider vinegar as a substitute. While the flavor will be different, these alternatives will still provide acidity to balance the richness of the butter and chicken broth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).