I think I’m kind of into chicken cutlets right now. There are times in the year when my hubby has to work really late and I always wait to eat with him. I’ve found I can prepare the cutlets in advance. They cook up super fast and are light for late evening dining. It’s so important to me that he has a home cooked meal made with love when he comes home. I serve it with a simple salad and that’s all we need. Thank you Baby for all you do. I love you!
Parmesan Chicken Cutlet With A White Wine & Mushrooms Sauce
1 chicken breast, cut on the bias into 4 slices
1/4 cup panko crumbs
1/2 cup grated Parmesan cheese
1 egg beaten with 1 Tbs of water
1/2 cup finely chopped shallots
1/4 cup finely chopped garlic
1 cup sliced fresh button mushrooms
1/2 cup white wine
2 Tbs fresh chopped parsley
salt & pepper to taste
1 Tbs olive oil & 1 tsp butter
Pound the chicken to desired thickness and dredge in the egg mixture. Mix the panko and Parmesan together and coat chicken. Place on a cooking sheet until ready to cook.
In a saute pan cook shallots and garlic in butter until tender. Add the mushrooms and continue to cook until the mushrooms give off all their liquid and begin to soften. Add the white wine, salt and pepper and cook until the liquid is about half cooked off. Remove from heat and set aside.
In the same pan heat the olive oil and cook the chicken until lightly browned on both sides. Return the mushrooms to the pan to re-heat. Serve with a salad for a light and easy-to-prepare dinner. Delicious!