The other day, my good friend LeeAnn shared a fantastic recipe for chicken cutlets and skillet gravy. This week I picked up the ingredients and gave it a whirl…Wow. Simply, Wow! I did modify the recipe a bit (can’t follow a recipe to save my life), so I’ll post as I made it here. This is a great alternative to fried chicken, not quite as greasy and a bit more calorie friendly, yet still every bit as satisfying. It’s darned quick and easy, too, which is always a bonus. The cutlets were great served with mashed potatoes and steamed peas. (ps this recipe could easily be made gluten free by substituting gf bread crumbs for wheat based and cornstarch for the flour)
1 cup seasoned bread crumbs (or gluten free bread crumbs)
1/2 teaspoon paprika
1 egg, lightly beaten plus 2-3 tablespoons water
2 pounds/ 1 kilo chicken breast fillets
1/4 cup sunflower oil
3 tablespoons flour (or cornstarch)
a generous pinch of rubbed sage (I’d say about 1/2 teaspoon, maybe?)
1/4-1/2 teaspoon thyme leaves
garlic powder, onion powder, salt and pepper to taste
3 tablespoons butter
2 cups chicken broth
Beat eggs and water and set aside.
Dredge chicken fillets in egg first, then in bread crumbs and reserve on a plate.
Heat oil over moderate heat, and fry chicken fillets about 4-5 minutes per side, or until cooked through.
Drain on paper towels and keep warm.
After all chicken is done, add butter to skillet and melt.
Add flour and seasonings and whisk until combined. (If using cornstarch, whisk cornstarch into broth and add to pan, then proceed with the instructions as written)
Gradually add broth, whisking constantly and bring to a boil.
Whisk until thickened.
Serve chicken cutlets with gravy, mashed potatoes and a vegetable.