The Recipe: Sauteed Chicken Cutlets
Original Recipe Found In: The Complete America's Test Kitchen TV Show Cookbook: Every Recipe from the Hit TV Show With Product Ratings and a Look Behind the Scenes, 2001-2011
What You'll Need:
2-4 Boneless, Skinless Chicken Breasts, Trimmed of Fat
3 Tablespoons Vegetable Oil
1 Medium Shallot (Minced)
1 1/4 Cups Apple Cider
2 Tablespoons Cider Vinegar
2 Teaspoons Whole Grain Mustard
2 Teaspoons Minced Parsley
2 Tablespoon Unsalted Butter
Begin by preheating your oven to 200 degrees and adjusting the oven rack to the middle position.
Cover your chicken breasts with a square of plastic wrap and
In a 12 inch non stick skillet, add 1 tablespoon of vegetable and heat over medium high heat until the oil begins to shimmer. Place your cutlets into the skillet and cook (undisturbed) until they are golden brown. This should take about 4 to 8 minutes. (The thinner the cutlet, the faster the cook time). Next, flip the cutlet and cook for an additional 2 to 5 minutes, or until the chicken reaches 165 degrees. I've found that this usually takes closer to 8 minutes on the second side. Place the cutlets on an oven safe plate and into the 200 degree oven to keep warm.
Now you can begin making the pan sauce. In the same skillet you cooked the cutlets in - add the remaining 2 tablespoons of vegetable oil and the shallots. Keep the skillet off of the heat and allow the residual heat from the skillet to soften the shallots. This should take about 30 seconds to 1 minute.
Return the skillet to medium high heat and add the cider and the vinegar. Bring the mixture to a simmer. Be sure to use a wooden spoon to scrape the bottom of the skillet, the residual browning from the chicken will add a great flavor to the pan sauce, so you don't want to leave those tasty little baked on bits behind. Simmer the mixture until it reduces to about 1/2 a cup of liquid - roughly 6 to 8 minutes.
Off of the heat, stir in the mustard and parsley. Next, whisk the butter into the sauce, one tablespoon at a time, until completely melted. Season with salt and pepper to taste and serve over the chicken cutlets. Enjoy!
Delicious. We always say, sometimes the best dishes are the simple dishes. This is one of those dishes. A quick pan fry to create a beautifully cooked and golden brown cutlet. Juicy on the inside, crisp on the outside, the method of frying up these cutlets is simply foolproof. Perfect cutlets combined with one of the most simple flavored sauces creates a very straightforward yet amazing deep flavor profile for this dish. It tastes like it should be on a menu, and you can cook it up (easily) yourself in about 20 minutes. Give this one a try ASAP!
That's all we have for you tonight. Tomorrow we'll be sharing a 'quick hit' recipe. We have a great smoothie recipe that is not only full of flavor, but contains very little sugar (you'll see just how little tomorrow) and yet is sweet and full of fruit! Be sure to stop back tomorrow night to see our smoothie recipe. Until then,