Indulge in the delightful combination of crispy, tender chicken cutlets smothered in a rich, tangy lemon sauce that's made even better with the subtle undertones of Mazola Corn Oil. This recipe isn't just a feast for the palate but also a treat for those who appreciate the art of cooking. Whether you're planning a weeknight dinner or looking to impress at a gathering, these lemon sauce chicken cutlets are bound to be a showstopper.
Why Use Mazola Corn Oil?
Before we dive into the recipe, let’s understand why Mazola Corn Oil is the perfect choice for this dish:
- Health Benefits: Mazola Corn Oil contains cholesterol-lowering plant sterols, which can contribute to a heart-healthy diet.
- High Smoke Point: With a high smoke point of 450°F (232°C), it’s ideal for frying without breaking down into harmful compounds.
- Neutral Flavor: Its light flavor profile doesn’t overpower other ingredients, making it a versatile choice for various dishes.
Ingredients for Chicken Cutlets
Here’s what you’ll need to prepare the scrumptious chicken cutlets:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs (panko or regular)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Mazola Corn Oil for frying
Ingredients for Lemon Sauce
To craft the zesty lemon sauce:
- 1 cup chicken broth
- 1⁄2 cup fresh lemon juice (about 2-3 lemons)
- 1⁄4 cup Mazola Corn Oil
- 2 tablespoons capers, drained
- 1 clove garlic, minced
- 1⁄4 cup all-purpose flour
- 1⁄4 cup fresh parsley, chopped
- Zest of one lemon
- Salt and pepper to taste
Preparing the Chicken Cutlets
Here’s how you can get your chicken cutlets to the perfect golden crunch:
- Set Up: Arrange three shallow dishes. In the first, mix flour with salt, pepper, garlic powder, and onion powder. In the second, beat the eggs. In the third, mix breadcrumbs with salt, pepper, and optional cayenne.
- Pound the Chicken: Place chicken breasts between two sheets of plastic wrap or wax paper. Using a meat mallet, gently pound to an even thickness of about 1⁄4 inch.
- Coat: Dredge each chicken piece in the flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs.
- Fry: In a large skillet, heat about 1⁄2 inch of Mazola Corn Oil over medium-high heat. When the oil is shimmering, add the chicken cutlets, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Making the Lemon Sauce
The sauce is where the magic happens:
- Roux: In a saucepan, heat the Mazola Corn Oil over medium heat. Add the flour, stirring to form a roux. Cook until it turns a light golden color.
- Liquids: Gradually whisk in the chicken broth and lemon juice, ensuring no lumps form. Simmer until the sauce thickens.
- Season: Add minced garlic, capers, and lemon zest. Season with salt and pepper to taste.
- Finish: Remove from heat and stir in the chopped parsley. The sauce is ready when it’s rich, glossy, and well-blended.
⚠️ Note: Ensure the sauce simmers gently. Boiling might make the sauce too thin or cause the emulsion to break.
Serving Suggestions
Your lemon sauce chicken cutlets can be served in several delightful ways:
- On a bed of arugula or spinach for a fresh contrast.
- With roasted vegetables or a side of asparagus for a complete meal.
- Over rice or mashed potatoes to soak up the delicious sauce.
Wrapping Up
This lemon sauce chicken cutlets recipe offers a harmonious blend of flavors and textures, thanks in part to the choice of Mazola Corn Oil. From the crispy exterior of the chicken to the silky, tangy sauce, each element plays its role in making this dish exceptional. It’s an easy yet impressive meal that can elevate a simple weeknight dinner to something special or impress your guests at your next gathering. Remember, good food is all about quality ingredients and the love you put into cooking.
Can I bake the chicken cutlets instead of frying?
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Yes, you can bake the chicken cutlets. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper. Spray lightly with oil, and bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.
What can I substitute for capers?
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If you don’t have capers, you can use chopped pickles or green olives as a substitute to add a similar briny flavor to the sauce.
Is there a non-alcoholic substitute for chicken broth?
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Yes, vegetable broth or simply water with a bit of extra seasoning can be used as a non-alcoholic alternative to chicken broth.
Can this dish be made ahead of time?
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You can bread the chicken ahead of time and keep it refrigerated. However, for the best texture, fry or bake the cutlets just before serving. The lemon sauce can be prepared a few hours in advance and reheated gently before use.
How can I make the dish healthier?
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To make this dish healthier, consider baking instead of frying, use less breading, or even coat the chicken in almond or coconut flour. Reduce the amount of oil in the sauce or use a low-fat version of chicken broth.
