1. Wash chicken cutlets and pat dry with paper towels. 2. Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together. 3. Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess. 4. Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown. 5. When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds. 6. Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together. 7. When chicken is golden brown, add butter mixture over the cutlets as evenly as possible. 8. When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes. 9. Clean 4 large russet potatoes. 10. Slice potatoes into 16 slices each. 11. Place potatoes slices into large bowl and coat with the olive oil. 12. Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree. 13. Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil. 14. Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside. ---------------------------------------------------------------------------
Nutrition
Ingredients
