Chicken Cutlets with Lemon Sauce

Name: Chicken Cutlets with Lemon Sauce
Yield: 4
Ingredients: 4 large chicken cutlets (700 g); 1 tablespoon of salt; 1/4 cup of wheat flour (30 g); 1/4 cup of olive oil (60 ml); For the sauce; 2 cups of natural yogurt (400 g); 1/2 tablespoon of English mustard; 3 tablespoons of lemon juice; 1/2 tablespoon of salt; 1 tablespoon of paprika; Thyme leaves for garnish

1
4 large chicken cutlets (700 g)
2
1 tablespoon of salt
3
1/4 cup of wheat flour (30 g)
4
1/4 cup of olive oil (60 ml)
5
For the sauce
6
2 cups of natural yogurt (400 g)
7
1/2 tablespoon of English mustard
8
3 tablespoons of lemon juice
9
1/2 tablespoon of salt
10
1 tablespoon of paprika
11
Thyme leaves for garnish

Ingredients

1
4 large chicken cutlets (700 g)
2
1 tablespoon of salt
3
1/4 cup of wheat flour (30 g)
4
1/4 cup of olive oil (60 ml)
5
For the sauce
6
2 cups of natural yogurt (400 g)
7
1/2 tablespoon of English mustard
8
3 tablespoons of lemon juice
9
1/2 tablespoon of salt
10
1 tablespoon of paprika
11
Thyme leaves for garnish

Directions

1
Preheat the oven to 200°C (hot)
2
Season the cutlets with salt and coat them in wheat flour
3
Spread a little olive oil at the bottom of a small baking dish and arrange the cutlets side by side
4
Place it in the preheated oven for about 20 minutes
5
Flip them, drizzle with the remaining olive oil, and bake until they're tender (about 20 minutes)
6
Transfer the cutlets to four individual plates and keep them warm
7
Reserve the baking dish with oil
8
Prepare the sauce: in a medium pan, mix all the ingredients
9
Heat it over medium heat without letting it boil
10
Transfer the sauce to the reserved baking dish and scrape the bottom with a wooden spoon, mixing well
11
Return the sauce to the pan and reheat it without letting it boil
12
Serve the cutlets with the sauce, garnish with thyme leaves, and serve
13
520 calories per serving