Categories: Chicken
Ingredients
- Chicken Cutlets:
- 1 cup all-purpose flour
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 large eggs
- 2 cups panko
- 6 butterflied chicken cutlets
- Olive oil
- Mushroom-Sage Sauce:
- Olive oil
- 1 small yellow onion, diced
- Salt and black pepper
- 8 oz. cremini mushrooms, sliced
- 2 garlic cloves, minced
- 8 sage leaves, chopped
- Zest and juice of 1 lemon
- 1/2 cup dry white wine
- 4 oz. mascarpone
- 3 tbsp minced chives
- Shaved Parmesan, for garnish
Directions
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Preheat the oven to 200.
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Make the chicken: Set up a breading station: In a medium bowl, place the flour, salt and pepper. Whisk to combine. In a separate medium bowl, beat the eggs. In a third medium bowl, place the panko.
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Dredge a chicken cutlet in flour. Shake off the excess flour and then submerge in the egg, shaking off the excess. Dredge in the panko, coating the cutlet well. Transfer to a baking sheet and repeat with the remaining cutlets.
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Heat 3 tbsp olive oil in a large skillet over medium heat. Working in batches as needed, add the breaded cutlets and cook for 3 minutes per side, until golden brown, crispy and cooked through. Immediately season with salt and pepper. Remove the cutlets to a clean baking sheet and place them in the oven to keep warm.
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Prepare the sauce: Carefully clean out the pan of any burned bits. Heat a drizzle of olive oil over medium-high heat, add the onion and season with salt and pepper. Saute for 3 to 5 minutes, until softened and lightly browned. Add the mushrooms and season with salt and pepper. Cook for 5 to 7 minutes, until the mushrooms are tender. Add the garlic and sage and cook just until fragrant, 1 to 2 minutes. Add the lemon zest and deglaze the pan with the lemon juice and wine. Cook for 3 minutes, then remove from the heat. Stir in the mascarpone.
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To serve, arrange the chicken on a platter and spoon the mushroom sauce on top. Garnish with the chives and shaved Parmesan.