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Pan-Fried Chicken Cutlets with Cava-Mushroom Gravy

2

  • Prep Time25 mins
  • Total Time55 mins
  • Makes6 servings
Pan-Fried Chicken Cutlets with Cava-Mushroom Gravy

Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari.

Crunchy, moist chicken cutlets are sauced with a gravy that brings earthiness and glamour to the table. —Amy Rosen

Gravy

  • 2 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 small cooking onion, finely chopped

  • 1 garlic clove, minced

  • 1 227-g pkg cremini mushrooms, sliced

  • 1/4 cup all-purpose flour

  • 1/2 cup dry sparkling wine

  • 2 1⁄2 cups chicken stock

  • 2 tbsp grainy mustard

  • 2 tsp Worcestershire sauce

  • sea salt and pepper, to taste

  • 1/4 cup dill, roughly chopped, plus extra for garnish

Cutlets

  • 6 boneless, skinless chicken breasts, about 5 oz each (tenders removed)

  • 2 tsp sea salt

  • black pepper, to taste

  • 1 cup all-purpose flour

  • 2 eggs, well beaten

  • 2 cups panko

  • 1 cup vegetable oil, for frying

  • finishing salt, such as Maldon (optional)

Instructions

  • Gravy: To a medium pot on medium, add olive oil and butter. Once butter is bubbling, add onion and cook, stirring occasionally, until soft, 4 min. Add garlic and sauté for 1 min, until fragrant. Stir in mushrooms and cook 3 to 4 min more.

  • Sprinkle 1⁄4 cup flour overtop, stir to combine, then deglaze the pot with sparkling wine. Stir to combine, then add stock. Bring to a boil, then reduce to a simmer, stirring occasionally, for about 10 min, until gravy thickens.

  • Stir in mustard and Worcestershire and cook for 1 min; add sea salt and pepper, to taste. Remove from heat and stir in dill. Cover and set aside.

  • Cutlets: Working 1 piece at a time, place chicken breasts in a freezer bag and pound with a rolling pin until about 1⁄2 in. thick. Season with sea salt and pepper. Set aside.

  • Place 1 cup flour on a large rimmed plate or baking dish, beaten eggs on another and panko on a third. Heat vegetable oil in a large skillet on medium (to about 375F on a thermometer). Line a baking sheet with paper towel and set aside.

  • Working 1 cutlet at a time, dip chicken in flour, shaking off excess. Dip in egg, letting excess drain off, then press into panko until well-coated.

  • Fry chicken in batches until golden brown and cooked through, 3 to 4 min per side. Drain on paper towel; repeat with remaining pieces. Sprinkle with finishing salt while hot. Serve with gravy and dill.


Might we suggest:

A bottle of Segura Viudas Reserva sparkling wine

Segura Viudas Reserva, $16, seguraviudas.com

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