So here is the first new thing I’ve cooked in 2012. This is from the December ’11 issue of Food Network Magazine, and it was really quick and delicious. A lot like a piccata, but I liked the fried sage twist. I made lemon spaghetti with it.
I definitely should have used a bigger pan for this to get a nice coating on the outside, but my favorite pan was in the dishwasher. Sometimes you use what you’ve got, and I was in too much of a hurry to cook in batches. Next time, I will do it right (these are the things that happen when cooking while pregnant, exhausted, and fighting a cold). Still, this will be going into the weeknight dinner rotation.
Lemon-Sage Chicken Cutlets (from Food Network Magazine)
2 large skinless, boneless chicken breasts (about 1 1/4 pounds) **I just bought cutlets, which meant a few extra minutes of cooking time.
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