Lemon Pepper Chicken Cutlets with Dill Yogurt Sauce

• 8 chicken cutlets (about 1.5 pounds total)
• 1/4 cup all-purpose flour
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt to taste

Steps

1. 1 Season chicken cutlets with salt and pepper.
2. 2 In a shallow dish, mix flour with lemon pepper seasoning.
3. 3 Dredge each cutlet in the seasoned flour, shaking off excess.
4. 4 Heat olive oil in a large skillet over medium-high heat.
5. 5 Cook cutlets for 3-4 minutes per side, until golden brown and cooked through.
6. 6 Transfer chicken to a plate and tent with foil to keep warm.
7. 7 In a bowl, mix Greek yogurt, dill, lemon juice, and minced garlic.
8. 8 Season the sauce with salt to taste.
9. 9 Serve chicken cutlets topped with a generous dollop of dill yogurt sauce.

Equipment

• skillet
• tongs
• meat mallet (optional)

Variations

• Substitute Greek yogurt with sour cream for a richer sauce.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.

Substitutions

• If chicken cutlets aren't available, you can use thin chicken breasts.
• Use dried dill if fresh isn't on hand, but reduce the amount to 1 tablespoon.

Pairings

• Roasted asparagus
• Garlic mashed potatoes
• Steamed green beans

Nutrition

Tips

• For thinner cutlets, pound them gently with a meat mallet before seasoning.
• Ensure the skillet is hot enough to create a nice sear on the chicken.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Chicken cutlets freeze well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs beautifully with a glass of crisp white wine.

FAQ