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4-6 cutlets, pounded to 1/2" thickness
Mix the flour, marjoram, salt, and pepper to make a flour mixture. Dredge the cutlets in the flour mixture.
Fry in olive oil, about 4 minutes each side or until no longer pink inside.
Remove cutlets from pan and then either place in 9" square or round pan for later reheating or serving, or on serving platter if serving immediately. Drain oil from pan and then pour into pan the broth, lemon juice, and wine.
Bring mixture to boil for about 3 to 4 minutes, or until thickened. Pour over cutlets.
Poster's Notes:
I would add mushrooms next time. I also used soy flour so it added some fiber.
Posted by Elaine Rockoff
Nutritional Info Per Serving: 199calories, 27g protein, 7g carbs, 0g fiber, 5g fat, 1g saturated fat, 66mg cholesterol, 368mg sodium
3 tbsp. flour
1/2 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. black pepper or to taste
1/2 cup chicken flavor broth
1 tbsp. lemon juice, fresh squeezed
1 tbsp. olive oil
1/4 cup Marsala wine
My husband doesn't love reheated cutlets, but he loves this. I have made other Chicken Marsala dishes but they called for oil and margarine. This was a low fat version.