Wednesday, June 22, 2011
This is another of my favorites dishes growing up. It originally had white wine added, however, since wine is made with yeast, this recipe forgoes the wine for sparkling cider. It is still just as tasty! I made this one with a cranberry apple cider and it had a great wine-like flavor.
Wonderful served with pasta of any sort and a fresh salad.
4 thin boneless chicken breast cutlets
1 egg beaten
Pinch of salt
½ stick butter
Juice of one fresh lemon juice (about 3 tablespoons)
2 tablespoons sparkling cider (non-alcoholic)
3 tablespoons parsley flakes
1 half lemon, thinly sliced.
Melt butter in frying pan over medium heat.
Place egg and salt in a shallow dish and beat.
Dip each cutlet in egg to coat. Let excess drip back into dish.
Place in frying pan.
Let chicken brown on both sides in batches and then remove to plate.
When all cutlets have been browned, add lemon juice, cider, and parsley to butter in frying pan, lower heat to simmer, return cutlets to pan, cover each with a slice of lemon to garnish and simmer for 20 minutes.