Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 2
Ingredients
Before You Begin
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.
Instructions
- Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 to 2 1/2 minutes. Using tongs; flip cutlets and continue to cook until second sides are lightly browned, 2 to 2 1/2 minutes longer. Transfer to large heatproof plate. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
- Off heat, add remaining 1 teaspoon oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 3 to 4 minutes. Off heat, stir in mustard and parsley; whisk in butter. Adjust seasonings with salt and pepper; serve immediately with cutlets.
for the chicken
for the sauce
Yield
Serves 2Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 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.
Before You Begin
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.
Instructions
- Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 to 2 1/2 minutes. Using tongs; flip cutlets and continue to cook until second sides are lightly browned, 2 to 2 1/2 minutes longer. Transfer to large heatproof plate. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
- Off heat, add remaining 1 teaspoon oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 3 to 4 minutes. Off heat, stir in mustard and parsley; whisk in butter. Adjust seasonings with salt and pepper; serve immediately with cutlets.
for the chicken
for the sauce
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