Prepare the Lemon Chicken
Preheat oven to 400 degrees Fahrenheit.
Place potato starch, salt, pepper, and paprika into a resealable bag. Shake well. Add chicken cutlets and shake until evenly coated.
In an oven-safe frying pan on a medium-high flame, fry coated chicken in about one inch of oil until golden, about three minutes per side. When done, turn off the flame.
In a bowl, whisk wine, lemon juice, and parsley. Pour over fried chicken. Add lemon slices on top.
Transfer to the oven and bake for 15–20 minutes.
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion3 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
This sounds delicious! I will definitely be making this for the first night of Passover! Thank you!
Is this something that can be prepared a couple hours ahead and then reheated or will the chicken become a soggy mess?
Yes, just add the sauce only before serving.
I dont have white wine, only red for pesach, what can I substitute?