More flavor than grandma's original in less time? Yup! You will love these fried chicken cutlets with herb gravy. Make Sunday dinner any night of the week!
4tbspall-purpose flour or gluten-free all-purpose flour blend
1cupchicken stock
½cupheavy cream
¼cupMadeira winedry sherry, or more stock
Chicken Cutlets
4skinlessboneless chicken breast halves
2cupsfresh breadcrumbs or gluten-free breadcrumbs
2tspdried thyme leaves
1tspkosher or sea salt
1tspfreshly ground black pepper
2eggswell beaten
2tbspbutter
2tbsporganic olive oil
Sliced green onionsfor garnish
Instructions
Prepare the Herb Gravy
Heat the butter and olive oil in a large saucepan over medium-high heat. When the oil is shimmering, add the minced shallots and thyme and reduce the heat to medium. Cook until the shallots are softened. Add the garlic and cook another 30 seconds or until the garlic is fragrant. Add the flour and whisk until smooth with no lumps. Cook for about 2 minutes or until the flour no longer smells raw, but has not browned, whisking constantly.
Slowly pour in the stock, wine, and cream, whisking constantly. Continue cooking, whisking until thickened and creamy. Add salt and pepper to taste. Keep warm.
Prepare the Chicken Breasts
Place each chicken breast, one at a time, in a resealable plastic bag and pound with the smooth side of a meat pounder until it is all one thickness. If your breasts still have the tenders attached, you can remove them prior to pounding the breasts and cook them separately. When flattened, transfer breasts to a baking sheet. Continue with remaining chicken pieces.
Place the breadcrumbs in a shallow, flat dish (a pie dish works well) and season with the thyme, salt, and pepper. In another shallow dish place the beaten eggs. Set both containers next to the baking sheet.
Dip the pounded chicken breasts in the beaten egg and then in the seasoned breadcrumbs. Shake off any excess and set back on the baking sheet. Repeat with the remaining chicken pieces.
Cook the Chicken
In a large skillet, heat the butter and oil together over medium heat. When the butter is melted and the oil is hot, use tongs to add the chicken to the pan. Make sure to leave some room between the pieces so the butter and oil can brown the edges. Cook in batches if needed or use a second pan.
Cook until well browned on the first side, then flip and cook the second side. Continue flipping occasionally, cooking until the chicken is cooked through. The timing will depend on how thick the chicken is and how hot the pan is. Mine took about 10 to 12 minutes to be cooked through. Transfer to a baking sheet and keep warm in a low oven while you finish cooking any remaining chicken.
When all the chicken is cooked and has been transferred out of the pan, scrape any remaining butter and browned bits into the gravy. These browned bits will add tremendous flavor to the gravy. Whisk until everything is incorporated.
To Serve
Use a ladle to pour some gravy onto each serving plate, swirling it to spread it out until it is slightly larger than the cutlets. Place a cutlet on the pool of gravy and sprinkle with the green onions. Serve immediately.