Lemon-Sage Chicken Cutlets Recipe

This Lemon-Sage Chicken Cutlets Recipe is a real show stopper, perfect for a fresh spring dinner or a light lunch. It isn’t usually made by mixing lemon juice directly into the egg wash, but we’ve added it here to infuse the meat with citrus zest from the inside out. Leave the fried sage out if you prefer, but it adds a wonderful savory crunch. To make the meal complete, serve it with the warm farro salad. Not traditional, maybe, but very delicious.

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Lemon-Sage Chicken Cutlets Recipe Ingredients

• For the Chicken:
  • 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
  • Kosher salt and freshly ground pepper
  • All-purpose flour (for dredging)
  • 2 large eggs
  • Juice of 1 lemon (plus wedges for serving)
  • 3 tablespoons extra-virgin olive oil
  • 4 sprigs fresh sage, leaves only
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1 to 2 tablespoons unsalted butter
• For the Warm Farro Salad (Optional):
  • 2 cups cubed winter squash (butternut or acorn)
  • 1 pint cherry tomatoes
  • 1 cup farro or barley
  • 1/2 teaspoon salt
  • Pinch of red pepper flakes
  • 1 bay leaf
  • 3 tablespoons chopped parsley
  • 3 tablespoons grated Pecorino cheese

How To Make Lemon-Sage Chicken Cutlets Recipe

1. Prep the chicken: Slice each chicken breast in half horizontally to create 2 thin cutlets. Sprinkle them lightly with water, place between two sheets of plastic wrap, and pound with a meat mallet until they are 1/4 inch thick. Season liberally with salt and pepper.
2. Set up the dredge: Pour flour into a shallow dish and season with salt. In a separate shallow dish, lightly beat the eggs with the lemon juice.
3. Roast the veggies (for salad): If making the salad, toss the squash and tomatoes with olive oil and salt. Roast at 425°F (220°C) for 25 minutes until tender.
4. Cook the grains (for salad): Combine farro, salt, red pepper flakes, bay leaf, and water (to cover by 1 inch) in a saucepan. Simmer uncovered for 15-20 minutes until al dente. Drain, remove bay leaf, and toss with the roasted veggies, parsley, Pecorino, and a drizzle of oil.
5. Cook the cutlets: Heat the olive oil in a large skillet over medium heat. Dredge the chicken in flour (shake off excess), then dip in the lemon-egg mixture. Cook for about 2 minutes until golden on the bottom. Add the sage leaves, flip the chicken, and cook for another 2 minutes until golden and cooked through. Transfer chicken and sage to a plate lined with paper towels.
6. Make the pan sauce: Pour out any excess oil. Add the wine and chicken broth to the skillet. Boil over medium-high heat until the liquid reduces by half (about 5 minutes). Add the butter and swirl the pan constantly until melted and emulsified.
7. Serve: Transfer the chicken to a platter. Top with the crispy fried sage leaves and drizzle generously with the pan sauce. Serve with lemon wedges and the warm farro salad.

Recipe Tips

• The Pound Down: You must pound the chicken to an even 1/4-inch thickness. This ensures the chicken cooks in exactly 4 minutes, keeping it juicy while the coating gets crisp.
• The Sage Crisp: Add the sage leaves only after flipping the chicken. If you add them too early, they will burn; you want them to fry gently in the oil until they are brittle and crunchy like chips.
• Sauce Emulsion: When adding the butter at the end, take the pan off the heat and swirl it constantly. This technique, called “mounting” the sauce, creates a glossy, velvety texture rather than a greasy separation.
• Flavor Layering: Season every layer. Season the chicken, season the flour, and season the sauce. This builds depth so the dish doesn’t taste flat.

What To Serve With Lemon-Sage Chicken Cutlets Recipe

This Lemon-Sage Chicken Cutlets Recipe is a bright, acidic dish that needs earthy sides to balance it. The Warm Farro Salad provided in the recipe is the ideal companion, offering a nutty texture and sweetness from the roasted squash. If you prefer greens, a peppery Arugula Salad with Shaved Parmesan pairs beautifully with the lemon sauce. For a simpler starch, Roasted Baby Potatoes or a slice of Crusty Ciabatta are perfect for soaking up the wine reduction. A crisp glass of Sauvignon Blanc is the natural beverage choice to mirror the wine in the sauce.

How To Store Lemon-Sage Chicken Cutlets Recipe

• Refrigerate: Store the chicken and farro salad in separate airtight containers in the refrigerator for up to 3 days. The sauce may thicken when cold; reheat gently with a splash of water.
• Freeze: You can freeze the cooked chicken cutlets (without the sauce) for up to 2 months. The farro salad freezes well, though the tomatoes may become soft upon thawing.

Lemon-Sage Chicken Cutlets Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 38g

Nutrition information is estimated per serving including the salad.

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