Chicken breast fillet in lemon

Ingredients for 4 servings:

• 2 medium-sized chicken breast fillets (approx. 500 g)
• 2 lemons, juice
• 2 tsp salt
• Flour
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the chicken breast fillets and pat dry, halve lengthwise, and cut into small pieces, flattening them if necessary. Very thick pieces can also be divided again. Squeeze the lemons and mix the juice with the salt. Brown the schnitzels on both sides and fry in a large pan in olive oil over medium heat for about 30 minutes on each side (it’s better to leave them in the pan for too short a time than too long). Then set them aside and wipe the pan with a paper towel to remove any remaining oil. Distribute the schnitzels back in the pan—it doesn’t matter if the pieces are on top of each other. Pour the lemon-salt mixture over them, put the lid on, and let the schnitzels simmer for 5 minutes over low heat. Then turn off the heat and let the pan stand for about 5 minutes. Since the meat doesn’t dry out, it can stand for longer. Rosemary potatoes, salad, and vegetables are good side dishes.