Chicken Cutlets with Bacon, Rosemary, and Lemon

Published October 1, 2005.

Why this recipe works:

In our Chicken Cutlets with Bacon, Rosemary, and Lemon recipe, cooking the cutlets in the rendered bacon fat gives the mild chicken a boost of flavor. Dredging the cutlets in flour helps them crisp up, and gives them a crust that will absorb the flavors of the sauce. Cooking the garlic with… read more

In our Chicken Cutlets with Bacon, Rosemary, and Lemon recipe, cooking the cutlets in the rendered bacon fat gives the mild chicken a boost of flavor. Dredging the cutlets in flour helps them crisp up, and gives them a crust that will absorb the flavors of the sauce. Cooking the garlic with red pepper flakes intensifies its flavor. Scraping the pan and blending all browned bits into the sauce yields a more complete flavor.

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Serves 4

Ingredients

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