Pan Seared Chicken Cutlets & Lemon Basil White Sauce - chicken

Method

• For the chicken:
• 1.
• Place the chicken in a Ziploc plastic bag or between two sheets of plastic wrap.
• With a rolling pin or a meat tenderizing hammer, beat the chicken until it becomes thin.
• You dont want to beat the chicken until it is so flat that it falls apart.
• Set the chicken aside in a bowl and season on both sides with salt and pepper.
• Take half of the lemon and squeeze the juice on both sides of the chicken breast.
• 2.
• Put your bread crumbs in a shallow bowl or a plate and set aside.
• In a medium bowl, add the beaten eggs.
• Your eggs should be beaten until you can no longer distinguish the yolk from the whites.
• Dip the chicken breast in the eggs until it is evenly coated.
• Then put them into the bread crumbs.
• The bread crumbs should completely cover the chicken breasts on both sides.
• 3.
• Take a medium sized pan and turn the heat on medium high and add the olive oil.
• You may need to add more olive oil later.
• Once your pan is hot and your chicken is coated in the bread crumbs, place the chicken in the pan and let it sear on both sides for about 4 minutes pre side.
• Remove the cooked chicken from the pan onto a paper towel lined plate and repeat with the remaining chicken if you didnt cook it all at once.
• Once all of the chicken is done, set it aside.
• For the sauce:
• 4.
• To make the sauce take a medium sized pot and melt the butter on low to medium heat.
• Once the butter has melted, slowly add the flour while whisking at the same time.
• This will make a roux for the sauce and should look light yellow.
• As soon as the roux turns a light yellow color, slowly add the milk and whisk at the same time to avoid lumps forming.
• Once all the milk is added continue to stir the sauce.
• It will become thick and when it does turn the heat down to a simmering heat.
• 5.
• Add the lemon juice, fresh basil, and season with salt and pepper to taste.
• Keep sauce warm.
• For the mashed potatoes:
• 6.
• Bring a pot of water to a boil (with enough water to cover the potatoes).
• Dice the potatoes, add them to the boiling water and cook until the the potatoes are soft.
• This should take about 15 minutes.
• Drain the water from the potatoes and mash the potatoes with a potato masher.
• Pour in the cream or milk and stir until mixed.
• Grate the garlic cloves with a handheld grater and add it into the potatoes.
• Add the rosemary leaves, butter, and season with salt and pepper.
• Mix to combine.
• Plate the chicken with the potatoes and pour some of the sauce on the chicken and enjoy!