Ingredients
1 lb (.5 kg) of chicken cutlets
1 stick of butter or margarine
1 clove of garlic, chopped
bread crumbs
1 tbsp (15 ml) of lemon juice
Method
Sources
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven at 350 degrees (175 C.). Bread chicken cutlets. Melt margarine in pan and fry cutlets and garlic lightly on both sides. Do not cook thoroughly. Place cutlets in foil pan. With remainder of margarine add a tbsp of lemon juice and bring to a boil. Disgard garlic (or keep it if you like garlic!) and pour sauce into foil pan. Cover with foil, bake for 15 minutes. Remove foil and bake for an additional 5 minutes.