Skillet Boneless Chicken Cutlets, Italian Style
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves 4
- ½ cup flour
- 2 teaspoons salt
- teaspoon black pepper
- Four boneless chicken cutlets, each weighing 6 ounces
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2/3 cup dry white wine
- 2 Backyard Farms Beefsteak Tomatoes, chopped
- 2 tablespoons minced parsley
- 1 teaspoon dried oregano
- 1 ½ cups mozzarella cheese, shredded
Tender chicken cutlets simmering in a rich and quick tomato sauce is a winner when it comes to comfort food. Team it with noodles, baked potatoes or rice.
Place the flour, salt and pepper in a bag and shake to combine. Add the cutlets one at a time in the bag, then close the bag and shake to evenly coat them. Shake off the excess flour and place the cutlets on a plate.
Melt 2 tablespoons of the butter in a large sauté pan and add the olive oil. Raise the heat to medium high, add the cutlets and brown them quickly in batches on each side. This should take no more than a minute for each slice. Use additional butter if necessary. As they brown transfer them to a dish. Do not overcrowd the pan or the cutlets will steam instead of brown.
If the pan seems dry, add a little olive oil and cook the onions until they begin to soften. Stir in the tomatoes and raise the heat to high. Pour in the wine and allow most of it to evaporate. Stir in the parsley and oregano.
Return the cutlets to the pan and spoon the sauce over them; cook slowly over medium heat for 3 to 4 minutes. Season with salt and pepper.
Scatter the cheese over the cutlets. Cover and heat just until the cheese melts. Serve hot.
Recipe Prepared for Backyard Farms by Mary Ann Esposito of Ciao Italia.