Ingredients:
1 lb chicken cutlets
1 1/2 cups Italian breadcrumbs
1/4 cup lemon juice, bottled
2 large eggs
1/2 cup milk
1 tablespoon basil
4 tablespoons butter
1/4 teaspoon salt
2 tablespoons complete seasoning
Directions:
Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
Season cutlets with complete seasoning on both sides.
Set aside.
Mix eggs and milk and put breading in separate plate.
Put cutlets into milk mixture and bread them so they are fully coated.
Heat up canola oil or you can use butter in a skillet on medium heat.
Put cutlets in the skillet and let them start cooking.
In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
Like I said, when I make this at my family’s request I always serve mashed potatoes and corn because the sauce is perfect for all three.
You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great– it looks pretty.
Servings: 5
Time preparation: 6 min.
Time total: 20 min.