Chicken Picatta

1. 1

   Spread cutlets out and pound to flatten.

2. 2

   Measure flour onto a sheet of plastic wrap and turn chicken in flour until lightly coated.

3. 3

   In a skillet, melt butter and oil together over medium heat.

4. 4

   Add 2 cutlets and cook on both sides, 3 to 4 minutes, until golden.

5. 5

   Remove and repeat with other cutlets.

6. 6

   Remove chicken and dissolve bouillon cube in boiling water.

7. 7

   Add to pan drippings along with lemon juice.

8. 8

   Cook, stirring constantly, until pan is deglazed.

9. 9

   Add butter and stir.

10. 10

    Return chicken to skillet.

11. 11

    Serve and garnish with lemon slices.

No additional tips available.