Saturday Share Recipe - Chicken Cutlets and Mushroom Sauce
Apparently, chicken is the most popular “meat” for America according to what I read.
The sad truth is that it’s difficult to take the boneless, skinless chicken sold in most markets and make it succulent and juicy.
Too many cooks overcook chicken and end up with an entree that’s dry and not very tasty. Timing is everything.
Here’s a recipe that’s easy with a precise cooking time. Let’s make Chicken Cutlets today. These can be servced with your favorite sauce.
Today I’ll give you the recipe for Mushroom Sauce, and next week I’ll post the recipe for Veloute Sauce. You can make the sauce in advance and keep it warm in a double boiler over simmering water or on a warming plate. The recipe comes together in about 30 minutes.
CHICKEN CUTLETS WITH MUSHROOM SAUCE
Ingredients
- 1 1/2 pounds boneless chicken breasts (should be enough to serve 6)
- 2 eggs
- 1/4 cup milk
- 1/2 cup AP flour
- 1 cup Panko Seasoned bread crumbs (if you use plain breadcrumbs, add 1 teaspoon salt, 1 teaspoon Italian herbs, and 1/4 teaspoon ground black pepper and mix well)
- 1/4 cup neutral cooking oil
Directions
- Preheat oven to 350°F (180°C)
- Wash and pat dry the chicken breasts.
- Flatten each chicken breast onto cutlets that are the same thickness.
- In a dish, beat the eggs, add the milk, and blend well.
- Dip each cutlet into the flour, then into the egg mixture, and then press into the bread crumbs.
- Heat the oil in a large skillet and fry each cutlet until golden brown on each side.
- Place the fried cutlets onto a baking sheet.
- Bake for only 10 minutes. Remove and serve with your chosen sauce.
- If you didn’t make the sauce in advance, place the cutlets on a warming plate but don’t cover them with foil or anything that makes condensation form. You want the crispy outside to remain crispy.
MUSHROOM SAUCE
Ingredients
- 1 1/2 cups sliced baby bella mushrooms (often called crimini), prepped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/4 cups chicken broth
- 1 1/4 cups half and half cream
- 1/2 cup grated Parmesan cheese (Freshly grated is best, but you can use the powdery stuff.)
- Heat the butter in a saucepan then add the sliced mushrooms. Saute until tender.
- When tender, sprinkle the flour over the mushrooms.
- Lower the heat a bit and cook for 2-3 minutes.
- Stir in the broth and the cream, blending well.
- Reduce the heat again and simmer the sauce until thickened.
- Stire in the cheese and simmer 2-3 more minutes until the cheese melts.
- If you made this first, keep the sauce warm by placing in a double boiler over boiling water or on a warming plate.
Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves
Source: https://slingwords.blogspot.com/2026/05/saturday-share-recipe-chicken-cutlets.html
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