Monday, November 03, 2008

Pan Sauteed Chicken Cutlets w/ Vermouth

This recipe came from Biba's Italian cookbook. I made it for dinner tonight and thought that it was very good and quick. Bread the chicken breasts at least 30 minutes before cooking.

Nonstick skillet

4 boneless,skinless, chicken breasts
1 Cup fresh bread crumbs
1/4 Cup grated parmignano reggiano
salt & pepper
1 egg, beaten

2 tbl olive oil
1 tbl butter
3/4 Cup sweet vermouth

Pound the breasts until they are of uniform thickness. In a bowl or pan large enough to hold 1 chicken breast, beat the egg w/ salt & pepper. Mix bread crumbs and parmignano in another bowl. Put chicken in egg and then in bread crumbs, coating well. Place on plate, cover, and refrigerate at least 30 minutes. Heat oil & butter over medium high heat in non-stick skillet. When foam subsides, add chicken breasts. Saute 2-3 minutes per side. Add vermouth, cover, reduce heat, and cook 10 minutes more. Serve immediately.

No comments:

Post a Comment