Chicken Meunière
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless chicken cutlets, 1 to 1½ pounds
- Salt and freshly ground black pepper
- 1cup (approximately) flour or cornmeal for dredging
- Oil or clarified butter (about 1 cup)
- 1 to 2tablespoons butter (optional)
- 1tablespoon fresh lemon juice
- 2tablespoons minced parsley
Nutritional analysis per serving (4 servings)
774 calories; 59 grams fat; 35 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
- Step 2
Pour the oil or clarified butter into the skillet to a depth of ⅛ inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.
- Step 3
Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
- Step 4
Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
- Step 5
When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.
Private Notes
Comments
Can't help it Mark. Meuniere is the French word for miller and stuff cooked as meuniere is that which is coated with flour. I learned this when learning to cook from my mother's old NYT cookbook by Craig Claiborne, 1961. Sole meuniere is the first fish I learned to cook in exactly the way you describe. You are absolutely right about all things meuniere. I always feel like I'm getting away with something when prepare one these for dinner.
Great recipe. I made it last night for my family. I used panko instead of flour to make it crispy. I also added some grated lemon zest to the parsley garnish. Even though the browned butter is shown as optional, I wouldn't skip it. It adds lovely flavor alongside the lemon juice and the parsley-zest blend. Lastly, using cutlets was also key to having the meat cook quickly enough not to burn the coating. It was perfectly done, crispy and delicious.
If you use cutlets as defined below (above?), this is chicken piccata.
If you use use flour, beaten egg, and bread crumbs to coat the chicken instead of just flour you will have a schnitzel.
I told my family what this dish was called and they said “chicken manure?!!?” lol, now chicken manure is one of their favorite dishes
It’s pretty bland, nothing special. I might add some zip like others have suggested, such as a pinch of cayenne. But I’m unlikely to make again.
I just made this and I must admit that I didn’t follow the recipe but rather changed it up after first looking through some other recipes featured on this website. I coated the chicken breasts with mayo and then used panko rather than flour. The coating didn’t adhere very well but all in all it was a satisfying dish thanks to the brown butter. I agree with a prior comment…the brown butter is definitely not optional.