1lb chicken cutlets
1.5c chicken broth
1c flour (seasoned with salt and pepper)
1c dry white wine
3c frozen peas (defrosted)
2TB butter
1TB lemon juice
While a large pan is on the stove heating, dredge all chicken in flour, coating lightly. Then, add 1/2c chicken broth and 1/2 wine to the pan with the butter and lemon juice, wait until it begins to cook down, adding the chicken making sure not to crowd the pan. As the liquid cooks down, just add more, alternating between the wine and chicken broth. Turn your chicken once as it's cooking, removing it from the pan when it's done and putting it on off to the side. When all the chicken is done, add the peas to the remaining liquid. Leave them in the pan just long enough to heat them. Then pour the sauce over the chicken. It will have thickened slightly from the flour coming off of the chicken. This is nice served over rice, couscous, or anything like that.
Try a "Chicken piccata" recipe or slather good Dijon mustard on cutlet, broil till mustard develops black flecks, then finish at 300 degrees (time depends on cutlet thickness).
Have you done a recipe search here on food52? There are a lot of good recipes for chicken parts that could be make with cutlets. As well, you can just omit breading or flouring if you like. Here's a great recipe... https://food52.com/recipes/11118-chicken-breasts-with-wild-mushrooms
This is my own recipe; but you could also do a recipe search with keywords "chicken cutlets"
for more options. https://food52.com/recipes/13175-chicken-cutlets-grilled-in-charmoula-with-quick-cured-lemon-confit
7 Comments
1.5c chicken broth
1c flour (seasoned with salt and pepper)
1c dry white wine
3c frozen peas (defrosted)
2TB butter
1TB lemon juice
While a large pan is on the stove heating, dredge all chicken in flour, coating lightly. Then, add 1/2c chicken broth and 1/2 wine to the pan with the butter and lemon juice, wait until it begins to cook down, adding the chicken making sure not to crowd the pan. As the liquid cooks down, just add more, alternating between the wine and chicken broth. Turn your chicken once as it's cooking, removing it from the pan when it's done and putting it on off to the side. When all the chicken is done, add the peas to the remaining liquid. Leave them in the pan just long enough to heat them. Then pour the sauce over the chicken. It will have thickened slightly from the flour coming off of the chicken. This is nice served over rice, couscous, or anything like that.
Yum!
I think the key when there's no breading is keeping the skin on.
for more options. https://food52.com/recipes/13175-chicken-cutlets-grilled-in-charmoula-with-quick-cured-lemon-confit