Coriander Chicken Cutlets with Preserved Lemon

Sometimes less is more—and this simple zesty lemon dish is delicious proof.
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coriander chicken cutlets with preserved lemon

Recipe by Joe Piccirillo

Start to Finish: 30 minutes

Servings: 4


  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
  • 1 tsp. ground coriander
  • 1/4 cup quick-mixing flour (such as Wondra)
  • 2 tbsp. olive oil
  • 1/2 cup chicken stock
  • 1/3 cup dry (white) vermouth
  • 4 tbsp. butter
  • Thinly sliced preserved lemon peel (from half of 1 preserved lemon)
  • 6 fresh bay leaves
  • 1/2 red onion, thinly sliced


Sprinkle chicken with coriander; season. Coat chicken with flour. In skillet, cook chicken in oil over medium-high heat until cooked through, about 4 minutes per side. Transfer to plates. In same skillet, add stock, vermouth, butter, lemon peel, and bay leaves. Cook over medium-high heat until sauce thickens, about 5 minutes. Stir in onion. Spoon sauce over chicken.