Sauteed Chicken Cutlets - Two Ways
From robertg 16 years ago
- 20 minutes to make
- Serves 4
Not your dried out,greasy cutlets
Ingredients
- 4 bone,skinless chicken breasts-tenderloin removed and excess fat removed, sliced in half horizonally. shopping list
- salt and paper to taste shopping list
- vegetable oil shopping list
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- mustard-cider sauce shopping list
- 2 tsp. vegetable oil shopping list
- 1 medium shallot,minced(about 3 Tbs. ) shopping list
- 1 1/4 cup cider shopping list
- 2 Tbs. cider vinegar shopping list
- 2 tsp. whole grain mustard shopping list
- 2 tsp. parsley,minced shopping list
- 2 Tbs. butter shopping list
- salt and pepper to taste shopping list
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- tomato,thyme and white wine vinegar sauce shopping list
- 2 tsp. tomato paste shopping list
- 1 cup chicken broth shopping list
- 3 Tbs. white wine vinegar shopping list
- 1 1/2 tsp. light brown sugar shopping list
- 6 sprigs of fresh thyme shopping list
How to make it
- BASIC:
- place a sheet of plastic wrap on work area, put 1/2 tsp. oil in center and take one cutlet and coat on both sides in the oil,place a second piece of wrap over cutlet and pound to 1/4" thickness-repeat with the rest of the cutlets
- adjust over rack to middle position and heat oven to 200*F.
- season both sides of cutlets with salt and pepper
- heat 2 tsp. oil in a heavy bottomed skillet over medium high until smoking
- place 4 cutlets in skillet and cook without moving for 2 minutes. flip cutlets and cook second side until opaque, 15-20 seconds,transfer to a heat proof dish and place in oven.
- add 2 tsp. more oil and cook remaining cutlets.
- place them with 1st. cutlets and cover loosly with foil
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- FOR SAUCES: MUSTARD-CIDER SAUCE
- off heat add 2 tsp.oil and shallots to hot skillet,using residual heat ,cook stirring constantly,until softened(about 30 seconds)return skillet to medium-high heat and add cider and vinegar
- bring to a boil,scraping any fond loose,simmer until reduced to 1/2 cup (6-7 minutes)
- off heat stir in mustard and parsley, whisk in butter,1 Tbs. at a time.adjust seasoning and serve over cutlets
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- >TOMATO,THYME AND WHITE WINE VINEGAR SAUCE
- following above recipe, adding 2 tsp. tomato paste along with shallots, substituting broth for cider,and white vinegar for cider vinegar,and adding brown sugar and thyme sprigs with liquids and omitting mustard and parsley.
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