I have always been part of a “dog” family. My earliest memories include family dogs and while my family occasionally had a single dog, often we had two.
One dog, Scooter, was part of the family for many, many years while I was growing up. Scooter was a mix of a dachshund and miniature poodle. She was quite a sight. A short-legged, long-bodied, curly hair dog, Scooter was both a loving pet and one of the most devious ones I’ve come in contact with. While often smaller than other dogs around her, she was very adept at stealing their toys and bones. When we would giver her and another dog something at the same time, she would run and very quickly hide hers and then return. She would then develop a ruse. One time she started wildly barking towards the door. Our other dog at the time, Rocky, figured he hadn’t heard the initial noise but as Scooter was obviously barking at a stranger, left his bone and ran to the door. Once he left, Scooter stopped barking, swooped in and stole the bone.
One summer we took Scooter back to a small town in Ohio where my mother grew up. My grandparents lived in the country and their next door neighbors raised chickens. It wasn’t long before Scooter found her way under the fence and chased the chickens like her ancestral fox relatives would have. Ultimately we had to pull her away from the mouthful of chicken feathers she had attempting to bite a chicken in the rear.
This chicken dish is much more flavorful and look, no feathers!
Not much to this.
Flour the chicken.
Fry up the pieces.
Nice and golden.
I thought this was a little different. You don’t chop the sage, as I was expecting, but put the whole leaves in the pan. They crisp up and add their flavor in the process.
An awesome dish that is so easy to make.
Lemon-Sage Chicken Cutlets
Prep Time: 0 hours 20 minutes | Cook Time: 0 hours 10 minutes | Makes: 4 servings | Difficulty: Easy
- 4 thinly sliced chicken breasts or 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 large eggs
- Juice of 1 lemon, plus lemon wedges for serving
- 3 tablespoons extra-virgin olive oil
- 4 sprigs sage, leaves only
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 to 2 tablespoons unsalted butter
- Warm Farro Salad or other grains, for serving (optional)
Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
Per serving: Calories 430; Fat 17 g (Saturated 4 g); Cholesterol 175 mg; Sodium 142 mg; Carbohydrate 23 g; Fiber 1 g; Protein 39 g