Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two

Name: Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two
Yield: Serves 2
Cuisine: Europe, Italian
Ingredients: 4 , boneless, skinless chicken cutlets, thin (about 4 ounces each), patted dry with paper towels; 1 tablespoon, vegetable oil; , Salt and ground black pepper; 1 , small shallot, minced (about 2 tablespoons); 2/3 cup, apple cider; 2 teaspoons, cider vinegar; 1 teaspoon, whole grain mustard; 1 teaspoon, minced fresh parsley leaves; 1 tablespoon, unsalted butter

2 comments

Sauteed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.

SERVES2

WHY THIS RECIPE WORKS

Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken coated with a dull sauce, we were determined to produce a chicken cutlet recipe that would guarantee juicy, flavorful results. For even cooking, we halved t...

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