Published March 1, 2009. From Cook's Illustrated.
Our goal was to come up with a chicken cutlet recipe with a complex-tasting pan sauce in under 30 minutes. We coated eight thinly pounded cutlets in flour and sautéed them in two speedy batches. A dash of soy sauce instantly enhanced the flavor of our fresh porcini without giving them a noticeably Asian flavor. Fresh thyme and a shot of lemon juice were the last touches to a chicken cutlet recipe that tasted as if it had been slow-cooked in a traditional Italian kitchen for hours.
For even more intense mushroom flavor, grind an additional half-ounce of dried porcini mushrooms in a spice grinder until it is reduced to fine dust. Sift the dust through a fine-mesh strainer and then stir it into the flour before dredging the chicken. Look for dried mushrooms that are smooth and have small pores; shriveled porcini with large holes will retain dirt and grit even after rinsing. The chicken breasts will be easier to slice in half if you freeze them for 15 minutes. To slice a breast in half, place one hand on top of the breast to secure it, hold a chef’s knife parallel to the cutting board, and slice through the middle of the breast horizontally.
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