Sauteed Chicken Cutlets with Shallot & White Wine Sauce

Why this recipe works:

Sautéed super-thin cutlets are satisfying midweek fare, except when they are tough and dry. We wanted juicy, ultrathin sautéed chicken cutlets, paired with a sauce that complements, rather than overpowers, the meat.

For evenly sized cutlets, we took a two-step approach. We halved the chicken… read more

Sautéed super-thin cutlets are satisfying midweek fare, except when they are tough and dry. We wanted juicy, ultrathin sautéed chicken cutlets, paired with a sauce that complements, rather than overpowers, the meat.

For evenly sized cutlets, we took a two-step approach. We halved the chicken breasts horizontally before pounding them to an even thickness under plastic wrap. Halving and pounding the breasts ensures that they cook at the same rate, and turn out moist, tender, and juicy. To further ensure the cutlets turned out juicy, we browned them on only one side.

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Serves 4

To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.

Ingredients

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