Mark Bittman's Chicken Cutlets with Quick Pan Sauce

Name: Mark Bittman's Chicken Cutlets with Quick Pan Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 118 milliliters dry white wine; 237 milliliters all-purpose flour; 59 milliliters chopped fresh parsley leaves, plus 2 tablespoons for garnish; 1 lemon, quartered, for serving; 2 Tbsps olive oil; 4 servings Salt and freshly ground black pepper; 680 grams boneless, skinless chicken breasts, thighs, or tenders; 118 milliliters water, chicken stock, or vegetable stock

Mark Bittman's Chicken Cutlets with Quick Pan Sauce might be just the main course you are searching for. One portion of this dish contains around 40g of protein, 20g of fat, and a total of 480 calories. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have salt and pepper, chicken breasts, lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat the oven to 200°F.

Equipment you will use

Oven

Put the flour on a plate or in a shallow bowl next to the stove. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness; blot the chicken dry with a paper towel and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Paper Towels

Stove

Bowl

Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides; shake off any excess.

Ingredients you will need

Whole Chicken

Butter

All Purpose Flour

Shake

Cooking Oil

Equipment you will use

Frying Pan

Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn’t burn. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don’t flip them; you want the same side in contact with the fat). When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.

Ingredients you will need

Whole Chicken

Cook on the second side, adjusting the heat as described in Step 3, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes. To check for doneness, cut into a piece with a thin-bladed knife and take a peek.

Ingredients you will need

Whole Chicken

Equipment you will use

Knife

Transfer the chicken to an ovenproof platter and put it in the oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Add the wine to the skillet, keeping the heat at medium-high.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or two.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes.

Ingredients you will need

Water

Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the 1/4 cup parsley. Stir, taste the sauce, and adjust the seasoning. Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with the lemon quarters.

Ingredients you will need

Seasoning