Ok, this was absolutely to DIE FOR. Actually tasted like a restaraunt quality cream sauce! I was impressed!
I love love love chicken cutlet, and this really took it to a whole other level! I served it with roasted zucchini, and another fave – toasted almond pasta salad, featured on this blog!
Another thing that makes me even happier than a chicken cutlet is Max and Ryan, so here is a picture of them too!
Unsalted Butter [ 6 tablespoons, cold, cut into 6 pieces ]
Shallots [ 2, minced ]
Heavy Cream [ 1 cup ]
Dry White Wine [ 1 cup ]
Chicken Stock [ 1 cup ]
Fresh Sage [ chopped, 2 tablespoons ]
Lemon Juice [ freshly squeezed, 2 teaspoons ]
Cayenne Pepper [ 1 pinch ]
Salt [ to taste ]
White Pepper [ freshly ground, to taste ]
Seasoned Dry Bread Crumbs [ 1 cup ]
Panko (Japanese Bread Crumbs) [ 1/2 cup ]
Parmigiano-Reggiano Cheese [ freshly grated, 1/4 cup ]
Lemon Zest [ finely grated, from 1 lemon ]
Dried Thyme [ 1 1/2 teaspoons ]
Eggs [ 2 ]
Chicken Breast Cutlets [ 8, 6 ounces each, pounded 1/4-inch thick ]
Salt [ to taste ]
Black Pepper [ freshly ground, to taste ]
Vegetable Oil [ for frying ]
Fresh Parsley [ chopped, 1/4 cup ]
Make the Sauce:
1. In a medium pot over medium heat, melt 1 tablespoon of the Butter.
2. Add Shallots and cook until softened, about 4 minutes.
3. Add Cream, Wine, and Stock. Bring mixture to a boil.
4. Simmer until mixture is reduced to about 1 1/2 cups. [ This will take 20 minutes or more. ]
5. Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition.
6. Add Sage, Lemon, Cayenne, and Salt and Pepper to taste. Cover and set aside.
Make the Chicken:
1. Heat oven to 325 degrees.
2. Line 2 baking sheets with parchment paper.
3. Lay paper towels on a baking rack.
4. Mix Bread Crumbs, Panko, Cheese, Lemon Zest and Thyme. Transfer to a plate.
5. Beat Eggs, and season with Salt and Pepper. Transfer to a shallow bowl.
6. Season Chicken Cutlets with Salt and Pepper on both sides.
7. Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl. Lay cutlet in Crumb Mixture and, with dry hand, toss crumbs over the top to coat chicken. Lay breaded cutlet on first prepared baking sheet. Repeat with remaining cutlets.
8. Fill 2 large skillets with 1/4 inch of Oil. Heat over Medium-High Heat until oil shimmers.
9. Add two Breaded Cutlets to each pan. Cook 1 minute.
10. Lower heat to Medium and cook another 4 minutes, turning once. Cutlets should be brown and crisp.
11. Lay Cutlets on prepared paper towels to drain. When drained, lay on second prepared baking sheet and place in oven to keep warm.
12. Adjust heat under skillets and repeat process for remaining Cutlets.
13. Rewarm sauce over Low heat, if necessary, and serve cutlets with sauce and a sprinkling of parsley.