I love chicken especially when its been pounded paper thin, breaded then cooked to perfect tenderness. Chicken breasts tend to be a little dry. My hubby and I prefer the thigh, but when I serve it like a cutlet, it’s always a welcomed dish. I have also found over the years it is an economical and versatile way to use the breast because it serves many more people this way and you can change the seasoning in the breading and the sauce combinations. Today it was made with a simple reduction of white wine and shallots…
Chicken Cutlets With White Wine & Shallots
1 whole breast cut and filleted
1 egg beaten
2 cups unseasoned bread crumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp celery salt
3 Tbs grated Parmesan cheese
2 shallots finely diced
2 cloves garlic minced
2 Tbs olive oil
1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup chicken stock
1 Tbs fresh lemon juice
On the bias, slice the chicken breasts into cutlets. You should be able to get 3 to 4 slices out of each breast. Place the chicken in a large zip lock bag one at a time and pound them with a rolling pin or meat mallet until thin.
As you finish pounding each piece, place it in a bowl with the beaten egg and 1 Tbs of water. Once all the pieces are pounded, mix the bread crumbs, garlic powder, celery salt, onion powder, Parmesan cheese and a pinch of pepper. Dredge the egg coated chicken in the bread crumbs to coat evenly then place on a cookie sheet.
Heat olive oil in a skillet on medium and add garlic. Cook the cutlets until they are golden brown on each side. Set cutlets aside and keep warm.
In the same skillet, add shallots and cook for 5 minutes until tender. Add white wine to de-glaze the pan and cook for 5 minutes more. Next add chicken stock and lemon juice. Reduce by half.
Plate the chicken and pour over the sauce. Serve with buttery mashed potatoes and you have a delicious and simple dinner.