Difficulty: Medium - experience needed
2 large lemons
1/2 pounds of chicken cutlets
salt & pepper
1/2 cup all-purpose flour
4 Tablespoons vegetable oil
1 small shallot or garlic clove, minced
1 cup chicken stock or broth
2 Tablespoons capers
3 Tablespoons butter
2 Tablespoons parsley
1. Heat over to 200 degrees, put large heatproof plate in oven.
2. Cut one lemon in half, lengthwise. Trim ends from one half and cut crosswise into slices; set aside. Juice remaining half and whole lemon for 1/4 cup of juice. Set aside.
3. Spinkle both sides of cutlets generously with salt & pepper. Measure flour into pie tin. Working with one cutlet at a time, coat with flour, and shake to remove excess.
4. Heat heavy bottom 12-inch skilet over medium-high heat until hot, about 2 minutes; add 2 Tbspns oil and swirl pan to coat. Lay half
(More to come)