Chicken Chops with Lemons and sage - Detailed recipes with photos.

Chicken Chops with Lemons and Sage – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 430, total fat 17 g. saturated fat 4 g. protein 39 g. carbohydrates 23 g., fiber 1 g., cholesterol 175 mg., sodium 142 mg., sugar g. The photodishes: Antonis Achilleos Duration: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

600 gr chicken breast fillet
Wheat flour for breading
2 large eggs
Juice 1 Lemon
3 tbsp. l olive oil
Leaves 4 sprigs of sage
1/2 tbsp. dry white wine
3/4 Art. lightly salted chicken stock
1 – 2 tbsp. l (30 gr.) Butter
Salt and Freshly Ground Peppers
Lemon wedges, for garnish

Recipes with similar ingredients: chicken, flour, eggs, lemon, sage, white wine

Recipe preparation:

Prepare Chicken Meat: Cut Chicken Breasts into 4 layer, moisten with a small amount of water, salt and pepper. Place the meat between two layers of film and discard with culinary hammer to make thin cutlets about a thickness 1 cm
Prepare a breading mixture: pour into a dish a small amount of flour and mix with salt. In a separate bowl beat eggs with lemon juice.
Cook cutlets: heat in a large pan with medium temperature olive oil. Roll the patties in flour, then dip into the egg mass. Put the patties in a pan and fry until golden color, approximately 2 minutes. from each side. Then put cutlets on paper towels. Add to pan sage leaves and fry, approximately 2 min. Shift leaves sage on paper towels.
Prepare the sauce: pour the remaining oil from the pan. Pour in wine and chicken stock, cook over medium heat until liquid do not decrease in half, approximately 5 minutes. Add creamy butter and melt.
Transfer cutlets into a dish and sprinkle with fried sage, pour the sauce. Serve chicken chop with lemon wedges and a warm salad of pumpkin and wheat grains.