This recipe is so easy and it makes a perfect meal for any night of the week. Zesty Lemon olive oil, and lots of garlic infuse this dish with loads of flavor that go great over pasta, rice or even fresh steamed veggies. Top this recipe off with a little bit of sheep’s milk Romano cheese to really bring a bit of salty bite balance to the tart lemon.
As Seen on WMUR Cook’s Corner!
4 boneless skinless chicken cutlets
1/4 cup flour or gluten free flour
1 Tablespoon Cornstarch
2 Tablespoons Zesty Lemon infused Olive Oil
3 cloves garlic minced
1 small jar (4oz) capers *optional*
1 whole lemon
2 Tablespoons white wine
Fresh parsley for garnish
Season the chicken cutlets with salt and pepper. In a shallow bowl combine flour and cornstarch. lightly dredge the chicken in the flour mixture and set aside. In a large skillet, heat Zesty Lemon Olive oil on medium heat. Add garlic and sweat just for a minute or two until garlic begins to cook. Add chicken cutlets. Cook about 3 minutes on each side until just golden and cooked though. About half way though the cooking, add juice from 1 half of the fresh lemon and white wine. Cover and let cook about 3 minutes or until a bit of liquid evaporates. Just before serving add the capers. Serve over pasta, or along side fresh steamed vegetables. Garnish with fresh parsley, remaining lemon wedges and an extra drizzle of Zesty Lemon Olive Oil.