Did I mention that I was feeling the need to transport myself to France? My mom and brother were just there on a special trip. Those of us left behind were trying to feel better by eating some French food. 🙂
I actually made this dish as an afterthought… I knew that I wanted to make Pear Clafoutis for dessert and wanted a suitable main dish! Like Clafoutis, (post to follow…), this is an elegant weeknight dish. They were a perfect match.
This recipe was adapted from the New York Times, contributed by Mark Bittman. We ate it with roasted asparagus, lemon slices, and brown Basmati rice. Lovely.
Yield: Serves 4
- 1 to 1 1/2 pounds chicken tenderloins (about 12)
- coarse salt and freshly ground black pepper
- 3/4 to 1 cup (approximately) all-purpose flour, panko, or cornmeal for dredging
- 4 T extra-virgin olive oil
- 4 tablespoons unsalted butter, separated
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced parsley
- Heat a 12-inch skillet over medium-high heat for about 2 minutes. (I used cast iron.) While it is heating, sprinkle the chicken with salt and pepper, and place the flour, panic, or cornmeal in a 8×8-inch baking pan or pie dish.
- Place the oil and 2 T butter in the skillet, and turn the heat to medium-high. When the oil is hot and the butter has melted, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each, add it to the pan.
- Cook until the chicken is nicely brown, 3 to 4 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
- Meanwhile, melt the remaining 2 T butter over medium heat until it is nut-brown; set aside.
- When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter.
- Drizzle with lemon juice, and top with half the parsley. At the last-minute, pour the browned butter over the chicken, add the remaining parsley and serve.
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