Pan-Fried Chicken Cutlets with Cava-Mushroom Gravy
2
- Prep Time25 min
- Total Time55 min
- Makes6 servings
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.
