20-Minute Lemon Pepper Chicken Cutlets
Thin cutlets browned in butter with a bright lemon pan sauce, done before the water boils for anything else.
- Serves
- 4
- Total time
- 20 min
- Cost per serving (United States)
- $12.42
Ingredients
- 1 1/2 lb boneless chicken breast
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 lemon
- 3/4 cup chicken broth
- 2 tsp ground black pepper
- 1 1/2 tsp kosher salt
- 1/4 bunch fresh flat-leaf parsley(optional)
Method
Slice the breasts horizontally into thin cutlets. Season generously with salt and a heavy amount of black pepper, then dredge in flour.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high.
Cook the cutlets in two batches, 3 minutes per side, until golden. Move to a plate.
Pour the broth into the pan and scrape up the browned bits. Simmer 2 minutes to reduce by half.
Off the heat, swirl in the remaining butter and the juice of both lemons.
Return the cutlets to coat, sprinkle with parsley, and serve.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United States | $49.68 | $12.42 | 8 of 8 ingredients |
| United Kingdom | £36.60 | £9.15 | 8 of 8 ingredients |
| Australia | $69.88 | $17.47 | 8 of 8 ingredients |
| New Zealand | $95.75 | $23.94 | 8 of 8 ingredients |
| Greece | 42,74 € | 10,69 € | 8 of 8 ingredients |
| Canada | $132.11 | $33.03 | 8 of 8 ingredients |
| Spain | 26,03 € | 6,51 € | 8 of 8 ingredients |
| Egypt | ١٬٠٩٦٫٥٤ ج.م. | ٢٧٤٫١٤ ج.م. | 7 of 8 ingredients |
| Germany | 33,17 € | 8,29 € | 7 of 8 ingredients |
| Mexico | $882.63* | $220.66 | 5 of 8 ingredients |
| Austria | € 24,45* | € 6,11 | 5 of 8 ingredients |
* We have read fewer than seven in ten of these ingredients in that country, so the total is a partial figure and the real one is higher.
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