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Pan Seared Chicken Cutlets & Lemon Basil White Sauce

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  • 4 whole Skinless, Boneless Chicken Breast
  • 1½ cup Bread Crumbs
  • 2 whole Eggs, Beaten
  • Salt And Pepper, For Seasoning
  • 1 whole Fresh Lemon
  • ⅛ cups Olive Oil, More May Be Needed
  • 2½ Tablespoons Butter
  • ¼ cups Flour
  • 2 cups Milk
  • 2 Tablespoons Lemon Juice
  • 4 whole Fresh Basil Leaves, Finely Chopped
  • 2 whole Large Russet Potatoes
  • 4 cloves Garlic
  • 2 Tablespoons Rosemary Leaves
  • ¾ cups Heavy Cream
  • 2 Tablespoons Butter


  1. For the chicken:
  2. 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 don’t 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.
  3. 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.
  4. 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 didn’t cook it all at once. Once all of the chicken is done, set it aside.
  5. For the sauce:
  6. 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.
  7. Add the lemon juice, fresh basil, and season with salt and pepper to taste. Keep sauce warm.
  8. For the mashed potatoes:
  9. 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.
  10. Plate the chicken with the potatoes and pour some of the sauce on the chicken and enjoy!