Lemony breaded chicken cutlets from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Accompaniments: Roasted eggplant with golden raisin-pine nut vinaigrette and feta; Braised Tuscan kale

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pakpack4 on March 09, 2026

    I followed the other reviewer’s tip and broiled the chicken for the last minute. I also used the sauce over the rice instead of on the chicken, so that the crispy breadcrumbs would not get soggy. I would make this again - the squeeze of lemon over the top of the chicken is not to be missed!

  • Delys77 on February 28, 2014

    Pg. 208 This was good but I do think it is a bit odd to sauce the crisped panko at the end. The flavours of the breast, the topping and the sauce are very nice, but then you ruin the lovely crisp panko by saucing it. I might consider serving the sauce on the side next time. Also, be careful with the amount of salt you are using as she has you season at each step so go easy each time you salt. Lastly, I had to broil for a few minutes to get the panko just right.

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