Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two

Published April 23, 2007.

Why this recipe works:

Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken coated with a dull sauce, we were determined to produce a chicken cutlet recipe that would guarantee juicy, flavorful results. For even cooking, we halved the breasts horizontally before pounding for consistent… read more

Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chicken coated with a dull sauce, we were determined to produce a chicken cutlet recipe that would guarantee juicy, flavorful results. For even cooking, we halved the breasts horizontally before pounding for consistent size. Then we pounded the breasts between layers of plastic wrap sprinkled with oil, giving the chicken a veneer that shielded it as it cooked, ensuring a moist result. Our full-flavored chicken cutlet sauce recipes were inspired by French classics.

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Serves 2

If you prefer, buy two large boneless breasts and cut each in half widthwise to make a total of four thin cutlets each about 1/2 inch thick.

Ingredients

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