Chicken Cutlets with Wine and Mushrooms
Recipe GLPR33e814f72ad21f
Golden, crispy breaded chicken cutlets served with a savory wine and mushroom pan sauce. Fresh mushrooms are sautéed and simmered with dry white wine and chicken stock to create a rich, aromatic sauce that complements the tender chicken perfectly. A classic comfort dish that's elegant enough for entertaining.
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Ingredients
6 skinless, boneless chicken cutlets (about 1/4 inch thick)
flour, for dredging
3 large eggs, whisked
3 1/2 to 4 cups seasoned breadcrumbs
oil, for frying
1 pound fresh mushrooms, sliced
1 cup dry white wine
1 cup chicken stock
2 tablespoons butter, optional
Directions
If your chicken cutlets are thicker than 1/4 inch, place them between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch using a meat mallet.
Set up a breading station with three shallow bowls: one with flour, one with the whisked eggs, and one with the seasoned breadcrumbs.
Working with one cutlet at a time, coat it lightly with flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumbs, coating both sides evenly. Place on a plate.
Heat oil in a large skillet over medium-high heat. Once hot, carefully place the breaded cutlets in the skillet in batches, being careful not to overcrowd. Fry for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate and keep warm.
In the same skillet, add the sliced mushrooms and sauté over medium-high heat for 4 to 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 to 7 minutes until the sauce reduces slightly and the flavors meld.
If using butter, stir it into the warm sauce until melted and incorporated. Taste and adjust seasonings as needed.
Arrange the chicken cutlets on a serving platter and pour the mushroom wine sauce over top. Serve immediately while hot.
