Add the capers, lemon juice, and white wine, making sure to scrape up any of the nice, flavorful brown bits from the bottom of the pan. In the same pan, over medium-high heat, add the last of the olive oil and sauté the shallots and garlic for about 1 minute. Repeat until all the cutlets are browned. Remove your chicken to a rack and keep warm. The chicken should have a nice golden-brown crust. Cook the chicken for roughly 3 to 4 minutes before flipping, then cook for another 3 to 4 minutes. Once the oil is lightly smoking, carefully add your chicken cutlets making sure not to crowd the pan. More oil may be needed depending on the size of the pan (the oil should lightly coat the entire pan). Season the cutlets with salt and pepper on both sides then dredge in the flour, shaking off any excess that does not stick to the chicken.Īdd 2 tablespoons of the olive oil to a large sauté pan over medium-high heat. (Not much force is needed here, but a little pounding will help the cutlets cook faster and more evenly.) Once all the breasts are cut, lay them out between 2 pieces of plastic wrap and lightly pound with a meat tenderizer. With the chicken breast laying flat on the cutting board, make a horizontal slice through it creating 2 thin cutlets. IngredientsĤ boneless skinless Smart Chicken breasts This is a quick and easy, yet elegant entrée featuring crispy chicken cutlets in a simple pan sauce.
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