Citrus Chicken Cutlets with peas and baby new potatoes
Everywhere you turn in Sorrento there is citrus fruit—orange trees line the streets, lemon tress fill private gardens adjacent to extravagant villas, and these fruits are even evident on every shelf of every store in the form of Limoncello. The abundance of lemons and oranges in the area make typical Sorrentine cuisine reliant on these sweet yet tart flavors. Everything from cocktail offerings, sauces for pasta or fish, and copious citrus-based desserts are on the menu wherever you happen to land for dinner.
Because of their quick cooking time and limitless flavor-pairing options, chicken cutlets are a nice weekday dinner option. If you are like me, there are always citrus fruits in my house—whether it is lemons, tangerines, or oranges, for this dish you can use whatever you have on hand, or a combination of all three, to create this Sorrentine dish of Citrus Chicken Cutlets. Fast and elegant, this dish highlights the main flavors of this charming area.
(To view the recipe, click on the blue title of the blog post above*)
Citrus Chicken Cutlets
Ingredients:
- Season four chicken cutlets with salt and pepper, and lightly dredge in all-purpose flour, shaking off the excess.
- Melt 2 Tablspoons of unsalted butter in large pan along with 1 Tablespoon of extra virgin olive oil.
- Cook the seasoned/floured chicken cutlets over medium-high heat, turning once, until both sides are lightly browned.
- Add in 1/2 cup of dry white wine to the pan along with the zest and juice of 1 large lemon and 1 large orange.
- Reduce the heat to low and continue cooking until the sauce becomes slightly thickened. Season the sauce with salt and pepper to taste.
- Serve each chicken cutlet with some of the citrus sauce, and a sprinkling of chopped, fresh basil.
Directions:
Tagged: chicken, chicken cutlets, citrus, culinary school, externship, Italy, lemons, Mami Camilla cooking school, oranges, Sorrento
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