Lemon & Dill Chicken Cutlets
Source of Recipe
American Favorites
List of Ingredients
1 pound ground chicken or turkey
1/2 cup very finely chopped onion
1 1/2 teaspoons grated lemon zest
1 1/2 tablespoons lemon juice (divided)
1 1/2 teaspoons dried dill
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup flour
3 tablespoons oil
1 cup chicken broth
1 tablespoon unsalted butter, softened
mixed with 1 tbl. flour to form a paste
4 thin lemon wedgesRecipe
Place ground chicken or turkey, onion, lemon zest, 1/2 tbl. lemon juice, dried dill, 3/4 tsp. salt and 1/8 tsp. pepper in a large mixing bowl and mix well with a spoon to combine. Divide into 4 equal portions and shape into patties 1/2 inch thick. Can be prepared several hours ahead and covered with plastic wrap; refrigerate until needed.
When ready to saute patties, spread flour on dinner plate. Lightly dredge each patty in flour. Place a large heavy skillet over medium high heat and add enough oil to coat pan lightly. When oil is hot, place patties in pan and saute until golden on both sides, 3-4 minutes per side. Lower heat to medium, cover pan, and cook patties for 5 minutes more. Transfer to warm plate and cover loosely with foil.
Keep heat on medium. Add broth to skillet and whisk well to scrape up pan drippings. gradually whisk in butter and flour paste until sauce thickens. Stir in remaining 1 tbl. lemon juice. Season sauce with salt and pepper to taste and remove from heat. To serve, arrange chicken patties on serving platter. Top each with sauce and garnish with dill sprigs and lemon wedges. Serves 4.
|
|
member logon
