Pic Credit: eatingwell
Chicken cutlets with sauce are dishes where the tenderness of chicken finds its perfect combination with crunchiness, with bread and a rich, velvety sauce added to enhance flavors. This recipe is ideal for any weeknight dinner when you want to make something quick but satisfying. Tender chicken with flavored sauce makes this dish versatile; hence, it can be used for casual family dinners or more formal gatherings.
RECIPE INGREDIENTS
To make this delightful chicken cutlet with sauce recipe, you will need the following ingredients:
Ingredients
- 4 chicken cutlets, about 1 lb in total
- 2 tbsp olive oil
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped
MEASURES & PRECAUTIONS
- Dip the chicken in flour and shake off the excess to evenly coat without forming a thick layer. This acts as a base on which the other ingredients can stick. Even coating for crispy outer covering.
- Lightly sprinkle breadcrumbs all over floured chicken and gently press to make them stick to the flesh. It gives a crunchy texture and helps the coating stick. Even breadcrumb coating means crispiness.
- Beat the eggs with water/milk and dip the chicken which is floured and breaded, in it. This makes the crumbs stick well to make a solid layer of crunchiness. Ensures a lighter, fluffier coating.
- Ensure all the cutlets are of even thickness. Pound them if necessary. This can help prevent hot spots and undercooked areas. Even thickness will ensure even cooking.
- Frying in hot oil, about 350°F, without greasiness or burning. If the oil is too cool, cutlets will absorb too much oil; if it’s too hot, they burn on the outside. At the right temperature, they turn crispy.
- Wash your hands and utensils after manipulating raw chicken and clean up any surfaces with which it came into contact. This will avoid cross-contamination of foods. Hygiene is very important.
Chicken Cutlets with Sauce Recipe
INGREDIENTS NOTES
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Chicken cutlets are thinner pieces of chicken breast and are also boneless. If you can't find chicken cutlets that have already been cut when you go to the grocery store, you can easily make your own chicken cutlets by taking a chicken breast and slicing it in half horizontally. This allows the chicken to cook more quickly and to stay tender and juicy.
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You can use either regular or panko breadcrumbs for the crumbs. Regular breadcrumbs will yield a finer crust, while panko will give you a crunchier one. Mix in some grated Parmesan cheese if you like for added flavor, or take to using herbs like dried oregano or basil in your breadcrumbs.
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The heavy cream in this sauce makes it super smooth and creamy. You can thin it with half-and-half or even just whole milk, but the sauce isn't quite as decadent this way. Alternatively, you can use some sort of dairy-free cream, if you're making this for someone with dietary restrictions.
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Dijon mustard is a very key addition to this sauce, bringing up the note that helps cut through with a nice tanginess against the richness of the cream. If you don't have Dijon on hand, other types of mustard can easily be substituted Instead, use whole grain mustard to add a little extra texture, or yellow mustard if you want it milder. Just remember that different mustards bring different levels of acidity and spice, so a little adjustment may be needed to taste.
STEP-BY-STEP INSTRUCTIONS
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One with flour to stick to the chicken and the egg wash, one with beaten eggs to act as some sort of glue to the breadcrumbs, and the last for the breadcrumbs mixed with garlic powder, onion powder, salt, and pepper for the crispy and flavorful crust on the chicken.
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Pat the chicken cutlets dry with paper towels-the necessary step to make the coating stick well. Dip each cutlet into flour on all sides, shaking off excess. Dip the cutlet into the egg wash, allowing the excess to drip off, then press into breadcrumb mixture. Dredge in breadcrumbs so the cutlet is evenly coated, then set aside on a plate.
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Place olive oil in a large skillet over medium heat. When oil is hot-but not smoking-add chicken cutlets, in single layer. Do not overcrowd pan or cutlets will steam instead of fry and crust will be less crispy. Cook cutlets until golden brown and cooked through-about 4-5 minutes on each side. Check the internal temperature of the meat with a meat thermometer reaches 165°F. Place cutlets onto a paper towel-lined plate just to help drain excess oil.
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Place the butter in that very same skillet and allow it to melt over medium heat; this is deglazing the pan, incorporating flavorful bits left in the pan from frying the chicken into the sauce. Once melted, stir in the chicken broth. Allow this to simmer for a few minutes to start reducing. This reduces the liquid a bit and starts to concentrate the flavors, enriching the sauce.
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Stir in heavy cream, Dijon mustard, and lemon juice. Cream provides richness, while mustard and lemon juice bring a balancing tang to the sauce. Set the sauce over low heat, and cook, stirring occasionally, until it is somewhat thickened, about 5 minutes. If you want your sauce a little more thick, let it simmer a bit longer or stir in a little slurry from cornstarch-1 tsp of cornstarch mix with 1 tsp of water. Taste the sauce for seasoning.
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When the sauce is done, return the chicken cutlets to the skillet, spooning the sauce over to coat. Let the cutlets heat through in the sauce for a minute or two. Serve garnished with chopped fresh parsley. The parsley adds not just fresh color, but a fresh, herby note that cuts the richness of the dish.
RECIPE TIPS & VARIATIONS
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If frying in batches, place fried cutlets in a low oven at about 200°F and keep them warm while other cutlets are fried. This way, the already fried cutlets will not get soggy but will remain crispy.
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Those who have a problem of undercooking or overcooking the chicken, just use a meat thermometer and make sure that chicken gets to an internal temperature of 165°F.
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If you like a lighter sauce, use less cream and a little more chicken broth. If you want one a bit thicker and richer, add in a splash of white wine or a little more cream.
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If you want it spicier, then add some cayenne pepper or red pepper flakes to the breadcrumb mixture. Of course, if you will coat some things with egg wash, then you may want to add to that a couple of dashes of hot sauce for an added kick.
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Add dried herbs such as thyme, rosemary, or oregano into the breadcrumb mixture when you want to give them a more herbaceous note. You can also mix in some grated Parmesan for that cheesy crust.
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A healthier option, definitely, is baking the breaded cutlets in an oven at 375°F for 20 - 25 minutes, flipping them in the middle to ensure they are well done. It is a way to reduce much oil and still have a nice crispy exterior.
EQUIPMENT
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Shallow dishes for breading
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Large skillet
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Tongs for flipping the chicken
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Meat thermometer
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Whisk for the sauce
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Paper towels for draining the chicken
Note
SERVING TIPS 💡
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Mashed potatoes go so well with a rich sauce just because it can soak all the flavors.
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Chicken cutlets over a bed of pasta like fettuccine or linguine and topped with spoonfuls of sauce.
- A fresh and crunchy salad will balance out this richness. Think simple green salad with a light vinaigrette or a tangy coleslaw.
Are you looking for another chicken dish? Gluten-Free Chicken Cutlets Recipe is a flavorful twist!
